薏米淀粉纳米颗粒的制备及理化特性  

Preparation and Physicochemical Properties of Coix Seed Starch Nanoparticles

作　　者：曾木花 黄敏丽 陈雯净 贾茹 廖珺 姚诗涵 李进 郑宝东 郭泽镔 ZENG Muhua;HUANG Minli;CHEN Wenjing;JIA Ru;LIAO Jun;YAO Shihan;LI Jin;ZHENG Baodong;GUO Zebin(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《食品科学》2023年第4期139-145,共7页Food Science

基　　金：福建省“雏鹰计划”青年拔尖人才专项(闽委人才[2021]5号)。

摘　　要：以薏米淀粉为原料,采用3种不同纳米淀粉法体系(碱溶体系、水-乙醇体系、二甲基亚砜(dimethyl sulfoxide,DMSO)-乙醇体系)制备薏米淀粉纳米颗粒。通过颗粒特性、分子特性、结晶特性和热特性等对比研究3种不同薏米淀粉纳米颗粒的结构和理化特性。结果表明:碱溶体系制备的纳米颗粒具有最高的纳米颗粒占比(85.65%),碱溶体系和水-乙醇体系制备的纳米颗粒呈现A型结晶结构,而DMSO-乙醇体系制备的纳米颗粒的晶型结构由A型转变成无定形结构。通过对比分析可知,在45℃条件下碱溶体系制备的薏米淀粉纳米颗粒拥有最小的粒径(348 nm)、最高的多分散系数,较高的有序度、相对结晶度和热稳定性,是制备薏米淀粉纳米颗粒的最佳纳米沉淀法体系。该研究为制备淀粉纳米颗粒及其结构特性研究以及拓展薏米淀粉的应用提供一定理论依据。In this study, coix seed starch nanoparticles were prepared by nano-precipitation method using three different systems(alkali solution, water-ethanol system and dimethyl sulfoxide(DMSO)-ethanol system). The structures and physicochemical properties of the three nanoparticles were investigated by analysis of their particle characteristics, molecular characteristics, crystallization characteristics and thermal characteristics. The results showed that the nanoparticles prepared using alkaline solution had the highest proportion of nanoparticles(85.65%). Both the nanoparticles prepared using alkaline solution and water-ethanol system had an A-type crystalline structure, while the crystalline structure of the nanoparticles prepared using DMSO-ethanol system changed from A-type to amorphous. The nanoparticles prepared using alkali solution at 45 ℃ had the smallest particle size(348 nm), the highest polydispersity, higher degree of order, relative crystallinity and thermal stability, indicating that alkali solution was the most suitable to prepare coix seed starch nanoparticles. This study may provide a theoretical basis for the preparation of starch nanoparticles and the study of their structural properties as well as the expansion of the application of coix seed starch.

关 键 词：薏米 纳米淀粉 碱溶体系 水-乙醇体系 DMSO-乙醇体系 结构特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]