不同制备方法对玉米淀粉纳米颗粒性质的影响  

Effects of Different Preparation Methods on Properties of Corn Starch Nanoparticles

作　　者：李赛 孙永康[1] LI Sai;SUN Yong-kang(School of Food Science and Engineering,Anhui Science and Technology University,Chuzhou,233100,Anhui)

机构地区：[1]安徽科技学院食品科学与工程学院,安徽滁州233100

出　　处：《蚌埠学院学报》2025年第2期5-9,共5页Journal of Bengbu University

基　　金：安徽科技学院校级科研发展基金项目(FZ220122)。

摘　　要：探究不同制备方法对玉米淀粉纳米颗粒的影响,为纳米淀粉微粒的开发和应用提供参考。通过酸水解法和超声波处理法,分别制备玉米淀粉纳米颗粒,对玉米淀粉纳米颗粒(SNPs)的形态、尺寸、晶体结构和热性质表征分析。结果表明:酸水解法和超声波处理法均能够成功制备淀粉纳米颗粒。玉米淀粉形成的纳米颗粒粒径主要分布在100-300 nm范围内,其中酸水解法制备的淀粉纳米颗粒分散性较好,结晶度低于超声处理法制备的淀粉纳米颗粒。酸水解法制备的淀粉纳米颗粒表现出良好的理化性能,为探究简便高效、高质量制备玉米淀粉纳米颗粒的方法以及后续的产品加工提供参考。It explored the effects of different preparation methods on corn starch nanoparticles and provided reference for the development and application of nanostarch particles in this study.Corn starch nanoparticles were prepared by acid hydrolysis and ultrasonic treatment.The morphology,size,crystal structure and thermal properties of corn starch nanoparticles(SNPs)were studied.The result showed that both acid hydrolysis and ultrasonic treatment can successfully prepare starch nanoparticles.The size of corn starch nanoparticles mainly distributed in the range of 100-300 nm,among which the starch nanoparticles prepared by acid hydrolysis had better dispersion and the lowest crystallinity than those prepared by ultrasonic treatment.However,starch nanoparticles prepared by acid hydrolysis show good physical and chemical properties,and at the same time provide a reference for exploring a simple,efficient and high-quality preparation method of corn starch nanoparticles and subsequent product processing.

关 键 词：玉米淀粉 酸水解法 超声波处理 纳米颗粒 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]