超声波辅助酸解制备淀粉纳米颗粒及其特性表征

本研究以马铃薯淀粉为原料,用超声波辅助酸水解的方法制备淀粉纳米颗粒,并以颗粒的粒径、产率为指标,研究了硫酸浓度、酸解时间和超声功率对制备淀粉纳米颗粒的影响,试验结果表明:酸易水解淀粉颗粒非结晶区,使颗粒的结晶度明显提高,颗粒的粒径可降至1 800~2 200 nm,超声波辅助处理后,粒径能进一步降低至120~150 nm范围内。试验得出最适制备工艺参数为:在40℃条件下,用3 mol/L硫酸水解15%的淀粉乳,搅拌速度为100 r/min,超声功率为400 W,酸解20 h后,得到的淀粉纳米颗粒平均粒径在50~80 nm范围内,产率为14.1%,结晶度由21.57%增长到46.35%,吸水率由34.8%增长到96.9%。

Preparation and characterization of starch nanoparticles by ultrasonic assisted acid hydrolysis

With potato starch as raw material,Preparation of starch nanoparticles by ultrasonic assisted acid hydrolysis,and the particle size and the yield of the particle as the index,The effects of acid concentration, acid hydrolysis time and ultrasonic power were studied,Test results show that: the acid is easily hydrolyzed to the non-crystalline region of the starch granules, so that the crystallinity of the particles is obviously increased, the particle size can be reduced to1800~2200 nm, After ultrasonic treatment, the particle size can be reduced to 120~150 nm.The test results showed the optimum processing parameters for preparation of nanoparticles by ultrasonic assisted acid hydrolysis of potato starch: acid concentration 3 mol/L,acid hydrolysis time 20 h,Ultrasonic power 400 W,The average size of starch nanoparticles was in the range of 50~80 nm,The yield was 14.1%,the crystallinity increases from 21.57% to 46.35%,and the water absorption rate increases from 34.8% to 96.9%.