冻融预处理提高糯米淀粉纳米小体的制备效率

Improving the Preparation Efficiency of Blocklets from Waxy Rice Starch by Freeze-Thaw Pretreatment

以糯米淀粉为实验材料,探索冻融预处理对低温酸水解纳米小体的产出率及其形态、粒度和结晶结构等的影响。结果显示,冻融预处理淀粉在4℃下硫酸水解6 d后的纳米小体得率达到20.9%,是未预处理的3倍;粒径峰值为26.9 nm,分布范围23.0~35.0 nm;粉末X射线衍射分析维持了糯米淀粉的A型结晶结构;预处理淀粉酸水解损伤比无预处理小;0.1%纳米小体水乳液在室温下稳定90 d以上。结合冻融预处理低温酸水解法可能是一条获取保有原结晶的纳米小体的制备技术途径。

In this study,waxy rice starch was used as the experimental material.The effects of freeze-thaw pretreatment on the yield and morphology,particle size and crystalline structure of blocklets by low temperature acid hydrolyzed were explored.The results indicated that the blocklets yield(20.9%)of starch hydrolyzed at 4℃for 6 days after the freeze-thaw pretreated,which was three times that without pretreatment.The peak value of particle size was 26.9 nm,and the distribution range was 23.0~35.0 nm.The blocklets maintained the A-type crystalline structure of starch by X-ray diffraction analysis.The acid hydrolysis damage of pretreated starch was less than that of no pretreatment.0.1%blocklets suspension was stable at room temperature for more than 90 days.Low temperature acid hydrolysis combined with freeze-thaw pretreatment may be a preparation technique for obtaining blocklets with original crystals.