Preparation and characterization of broken-rice starch nanoparticles with different sizes

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成果类型：

期刊论文

作者：

Xiao, Huaxi;Yang, Fan;Lin, Qinlu*;Zhang, Qian;Zhang, Lin;...

通讯作者：

Lin, Qinlu;Liu, Gao-Qiang

作者机构：

[Han, Wenfang; Xiao, Huaxi; Zhang, Qian; Liu, Gao-Qiang; Zhang, Lin; Sun, Shuguo; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Changsha 410004, Peoples R China.

[Yang, Fan] Shanxi Technol & Business Coll, Taiyuan 030006, Peoples R China.

[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Peoples R China.

[Liu, Gao-Qiang] Cent South Univ Forestry & Technol, Int Cooperat Base Sci & Technol Innovat Forest Re, Changsha 410004, Peoples R China.

[Lin, Qinlu; Liu, GQ] 498 Southern Shaoshan Rd, Changsha 410004, Peoples R China.

通讯机构：

[Lin, QL; Liu, GQ] 4

498 Southern Shaoshan Rd, Changsha 410004, Peoples R China.

语种：

英文

关键词：

Broken rice;Starch nanoparticles;Particle diameter;Water absorption;Crystalline structure

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2020

卷：

160

页码：

437-445

DOI：

10.1016/j.ijbiomac.2020.05.182

基金类别：

Changsha Science and Technology Project [kq1907098, kq1907096]; Intergovernmental Key Project of the International Science and Technology Cooperation Research of China [2017YFE0108100]; Project of International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province [2018WK4008]; Project of Chang-Zhu-Tan National Independent Innovation Demonstration Zone [2018XK2007]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31801497]; Changsha Engineering Research Center of Food Storage and Preservation [kq1901146]

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

Broken-rice starch nanoparticles with different mean particle diameters for 100, 200, 400 and 800 nm were prepared by nanopredpitation, alkali freezing, cross-linking and H2SO4 hydrolysis methods respectively, and their structural, morphological and physicochemical properties were systematically characterized. The results showed that broken-rice starch nanoparticles had higher water absorption rate, and the maximum water absorption rate was obtained from the 100 nm starch granules being 91.53%, which means an increase about 2.07-fold in water absorption rate as compared with native rice starch...

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Preparation and characterization of broken-rice starch nanoparticles with different sizes

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