机械力化学作用下纳米淀粉的制备与性能

Preparation and Characterization of Starch Nanoparticles by Mechanochemistry

采用研磨协同超声波处理,使淀粉在机械力化学的作用下,宏观颗粒形貌和微观分子结构发生变化,形成纳米淀粉,考察了研磨时间,超声温度,超声时间对纳米淀粉得率的影响.结果表明：研磨时间6h,超声温度40℃,超声时间5h,纳米淀粉得率达到40.33％.采用X射线衍射、红外光谱、热重分析等手段对纳米淀粉的形貌、结构、谱学性能和晶体性能进行了研究表征.研究表明：纳米淀粉呈球形,属于B型,直径约为50～ 70 nm,结晶度达到58％;纳米淀粉的热稳定性较玉米淀粉显著增加,在水溶液中具有良好的分散稳定性.与传统的淀粉改性方法相比,机械力化学法是一种高效的、很有应用价值的淀粉改性方法.

Starch nanoparticles （SN） had been extracted by grinding collaborative ultrasonic treatment from corn starch. Under the effect of mechanochemistry, macroscopic particle morphology and microscopic molecular struc- ture of SN had been changed. The effects of grinding time, ultrasonic temperature and ultrasonic time on the yield of starch nanoparticles have been analyzed. The morphological, electrochemical, spectroscopic, crystal and thermal properties of starch nanoparticles were investigated by X - ray diffraction, fourier transformation infrared spectroscopy and thermogravimetrie analysis. The results showed that under the condition of grinding time 6 h, ultrasonic tempera- ture 40 ℃, ultrasonic time 5 h, the yield could arrived to 40.33%. Starch nanoparticles were spheric shape of diam- eter of 50 - 70 nm and crystallinity of 58% which belong to B - type. Starch nanoparticles had better capacity of dis- persion in water, further the thermostability of starch nanoparticles was better than that of corn starch. Compared with traditional methods, mechanoehemistry was a valuable method for the effective denaturation of starch.