| 高压均质法制备甘薯纳米淀粉及其表征 |
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| 引用本文： | 侯淑瑶, 代养勇, 刘传富, 李沛达, 董海洲. 高压均质法制备甘薯纳米淀粉及其表征[J]. 食品工业科技, 2017, (12): 233-238. DOI: 10.13386/j.issn1002-0306.2017.12.042 |
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| 作者姓名： | 侯淑瑶 代养勇 刘传富 李沛达 董海洲 |
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| 作者单位： | 1.山东农业大学食品科学与工程学院 |
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| 摘 要： | 以甘薯淀粉为原料,采用高压均质法制备甘薯纳米淀粉。研究高压均质过程中均质压力、均质次数、淀粉乳的浓度对甘薯纳米淀粉得率的影响,并进行正交实验优化。采用扫描电镜、粒度分析仪、红外光谱仪、X-射线衍射仪、热失重分析仪以及Zeta电位仪对纳米淀粉颗粒的形貌和微观结构进行表征,结果表明:在均质压力80 MPa、均质次数25次、淀粉浓度3.2 g/100 m L的条件下制备的甘薯纳米淀粉的得率达到46.12%,所得甘薯纳米淀粉呈椭圆形,平均粒径为214.3 nm,与原淀粉相比基本化学结构未发生改变,但结晶度、热分解初始温度降低;悬浮液的Zeta电位绝对值增大,在介质中的稳定性增强。
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| 关 键 词： | 高压均质 制备 甘薯纳米淀粉 表征 |
| 收稿时间： | 2016-11-30 |
Preparation and characterization of sweet potato starch nanoparticles by high pressure homogenization |
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| HOU Shu-yao, DAI Yang-yong, LIU Chuan-fu, LI Pei-da, DONG Hai-zhou. Preparation and characterization of sweet potato starch nanoparticles by high pressure homogenization[J]. Science and Technology of Food Industry, 2017, (12): 233-238. DOI: 10.13386/j.issn1002-0306.2017.12.042 |
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| Authors: | HOU Shu-yao DAI Yang-yong LIU Chuan-fu LI Pei-da DONG Hai-zhou |
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| Affiliation: | 1.College of Food Science, Shandong Agricultural University |
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| Abstract: | Starch nanoparticles were prepared from sweet potato starch using a purely physical method of high pressure homogenization. The effects of homogenization pressure, homogenization times, starch concentration on the yield of starch nanoparticles had been analyzed, then the orthogonal test was carried out.Scanning electron microscopy, particle size analyzer, fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis were used to characterize the morphological, electrochemical, spectroscopic, crystal and thermal properties of starch nanoparticles. The results showed that under the condition of homogenization pressure 80 MPa, homogenization passes 25 times, starch concentration 3.2 g/100 m L, the yield of starch nanoparticles reached 46.12%.The starch prepared nanoparticles were spheric shape of average diameter of214.3 nm, and the basic chemical structure of starch nanoparticles didn't change, but the crystallinity and initial resolution temperature decreased.What's more, the absolute zeta potential of starch nanoparticles increased, so it had better capacity of dispersion in water. |
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| Keywords: | high pressure homogenization preparation sweet potato starch nanoparticles characterization |
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