In this study, starch nanoparticles were prepared using the precipitation method from cassava starch.This study aimed to investigate the effects of the amount of starch added, ultrasonic amplitude, ethanol volume fractions, and stirring time on the particle size of starch nanoparticles.Also, the essential property and emulsification of cassava starch nanoparticles were analyzed.Results showed that the minimum particle size was 75.91 nm when the amount of starch added was 5%, the ultrasonic amplitude was 70%, the ethanol volume fraction was 60%, and the stirring time was 15 min.Meanwhile, the hydrogen nuclear magnetic resonance spectroscopy (1H-NMR), scanning electron microscopy, and transmission electron microscopy showed that cassava starch nanoparticles were successfully prepared by the precipitation method without changing the chemical structure of cassava starch.Compared with raw starch, Pickering emulsion prepared with starch nanoparticles under optimal conditions had smaller particle size and emulsifying activity index, emulsifying stability index, and storage stability were significantly improved.The results can provide a reference for the application of cassava starch.
[1] 张羽. 基于玉米醇溶蛋白/大米淀粉构建皮克林乳液及其营养输送特性研究[D].镇江:江苏大学, 2021.
ZHANG Y.Construction of Pickering emulsion based on zein/rice starch and research of its nutrient delivery characteristics[D].Zhenjiang:Jiangsu University, 2021.
[2] 阮少龙, 周建伟, 高德, 等.纳米淀粉基皮克林乳液的研究进展[J].中国食品学报, 2021, 21(6):312-320.
RUAN S L, ZHOU J W, GAO D, et al.Research progress on nanostarch-based Pickering emulsion[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(6):312-320.
[3] KALASHNIKOVA I, BIZOT H, CATHALA B, et al.New Pickering emulsions stabilized by bacterial cellulose nanocrystals[J].Langmuir, 2011, 27(12):7471-7479.
[4] XIAO J, LU X X, HUANG Q R.Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion:Fabrication, microstructure, stability and in vitro digestion profile[J].Food Hydrocolloids, 2017, 62:230-238.
[5] 薛慧. 木薯抗性淀粉的制备与性质研究[D].郑州:河南工业大学, 2013.
XUE H.Studies on preparation and properties of cassava resistant starch[D].Zhengzhou:Henan University of Technology, 2013.
[6] 魏瑾雯, 孔祥颖, 张伟, 等.西兰花叶多酚-木薯淀粉/果胶复合膜对羊肉冷藏保鲜效果的影响[J].食品与发酵工业, 2022, 48(21):232-238.
WEI J W, KONG X Y, ZHANG W, et al.Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton[J].Food and Fermentation Industries, 2022, 48(21):232-238.
[7] 刘璐婕, 黄立新, 张彩虹, 等.纳米淀粉的制备、性质及应用的研究进展[J].材料导报, 2020, 34(19):19027-19033.
LIU L J, HUANG L X, ZHANG C H, et al.Research progress in preparation, properties and application of nano-starch[J].Materials Reports, 2020, 34(19):19027-19033.
[8] 苏文, 杨辉.纳米淀粉制备方法研究进展[J].粮食与油脂, 2021, 34(10):5-7;31.
SU W, YANG H.Research progress on the preparation methods of nano-starch[J].Cereals & Oils, 2021, 34(10):5-7;31.
[9] 吴修利. 玉米淀粉修饰及其纳米颗粒制备与表征[D].长春:吉林大学, 2015.
WU X L.Modification of corn starch and preparation and characterization of nanoparticles[D].Changchun:Jilin University, 2015.
[10] GE S J, XIONG L, LI M, et al.Characterizations of Pickering emulsions stabilized by starch nanoparticles:Influence of starch variety and particle size[J].Food Chemistry, 2017, 234:339-347.
[11] 李佳慧. 粳米淀粉辛烯基琥珀酸酯的制备、性质及其在纳米乳液中的应用研究[D].武汉:武汉轻工大学, 2021.
LI J H.Study on the preparation, properties of rice starches octenyl succinate and its application in nanoemulsion[D].Wuhan:Wuhan Polytechnic University, 2021.
[12] 吴修利, 姜雪, 段蕾, 等.溶剂交换法制备淀粉纳米颗粒及表征[J].食品研究与开发, 2017, 38(24):7-10.
WU X L, JIANG X, DUAN L, et al.Preparation and characterization of starch nanoparticles by solvent exchange method[J].Food Research and Development, 2017, 38(24):7-10.
[13] 王涛. 银杏纳米淀粉/槲皮素药物装载体系的构建及抗肿瘤活性研究[D].南京:南京林业大学, 2020.
WANG T.Study on construction and anti-tumor activity of ginkgo nanoparticle/quercetin system[D].Nanjing:Nanjing Forestry University, 2020.
[14] KAKRAN M, SAHOO N G, LI L, et al.Fabrication of quercetin nanoparticles by anti-solvent precipitation method for enhanced dissolution[J].Powder Technology, 2012, 223:59-64.
[15] 张若娣. 乙酰化淀粉微球的制备研究[D].大连:大连理工大学, 2014.
ZHANG R D.Preparation of acetylated starch microspheres[D].Dalian:Dalian University of Technology, 2014.
[16] CHANG Y J, YAN X X, WANG Q, et al.High efficiency and low cost preparation of size controlled starch nanoparticles through ultrasonic treatment and precipitation[J].Food Chemistry, 2017, 227:369-375.
[17] 史永桂, 林日辉, 焦思宇, 等.淀粉纳米颗粒的醇沉法制备与同步包埋山奈酚的研究[J].食品工业科技, 2022, 43(2):241-247.
SHI Y G, LIN R H, JIAO S Y, et al.Preparation of starch nanoparticle by alcohol precipitation and simultaneous embedding of kaempferol[J].Science and Technology of Food Industry, 2022, 43(2):241-247.
[18] 孙锦, 刘芳, 何会泉, 等.微波超声波辅助制备木薯淀粉纳米颗粒及其特性表征[J].食品工业科技, 2018, 39(20):128-134;140.
SUN J, LIU F, HE H Q, et al.Preparation and characterization of cassava starch nanoparticles with radiation of microwave and ultrasonic[J].Science and Technology of Food Industry, 2018, 39(20):128-134;140.
[19] JUNA S, HUBER A.Formation of nano- and micro-structures of various botanical sources of native starches investigated employing asymmetrical flow field-flow fractionation[J].Starch - Stärke, 2013, 65(11-12):1029-1037.
[20] ZHANG Z, SHAN H L, SUN J R, et al.Facile preparation of corn starchnanoparticles by alkali-freezing treatment[J].RSC Advances, 2013, 3(32):13406-13411.
[21] BOUFI S, BEL HAAJ S, MAGNIN A, et al.Ultrasonic assisted production of starch nanoparticles:Structural characterization and mechanism of disintegration[J].Ultrasonics Sonochemistry, 2018, 41:327-336.
[22] 赵国瑜, 范方宇, 槐晋东.纳米SiO2/明胶茶油微胶囊的制备及性能[J].精细化工, 2022, 39(2):367-374;402.
ZHAO G Y, FAN F Y, HUAI J D.Preparation and properties of nano-SiO2/gelatin camellia oil microcapsules[J].Fine Chemicals, 2022, 39(2):367-374;402.
[23] 张琳琳, 朱宇竹, 江杨, 等.热改性莱阳芋头淀粉对乳液形成及稳定性的影响[J].食品科学, 2020, 41(6):51-57.
ZHANG L L, ZHU Y Z, JIANG Y, et al.Effect of heat-modified starch from Laiyang taro on the formation and stability of emulsions[J].Food Science, 2020, 41(6):51-57.
[24] QI F, WU J, SUN G Q, et al.Systematic studies of Pickering emulsions stabilized by uniform-sized PLGA particles:Preparation and stabilization mechanism[J].Journal of Materials Chemistry B, 2014, 2(43):7605-7611.
[25] SAARI H, HERAVIFAR K, RAYNER M, et al.Preparation and characterization of starch particles for use in Pickering emulsions[J].Cereal Chemistry, 2016, 93(2):116-124.
