Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization

HUANG Jiahui; ZHAO Lei; ZHU Jie; ZHANG Shuyan

doi:10.13386/j.issn1002-0306.2023060152

Volume 45 Issue 8

Apr. 2024

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Science and Technology of Food Industry > 2024 > 45(8): 127-133. > DOI: 10.13386/j.issn1002-0306.2023060152

HUANG Jiahui, ZHAO Lei, ZHU Jie, et al. Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization[J]. Science and Technology of Food Industry, 2024, 45(8): 127−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060152.

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Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization

1.
College of Food Science, South China Agriculture of University, Guangzhou 510642, China
2.
School of Life and Health Technology, Dongguan University of Technology, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, Dongguan 523808, China

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Received Date: June 13, 2023
Available Online: February 04, 2024

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Abstract

Abstract

In order to investigate the changes in structure and properties of waxy maize starch (WMS) after its nano-starch was prepared by pullulanase enzymolysis-dynamic high pressure micro-fluidization technology (P-DHPM), this paper explored the trends of changes in starch microstructure, crystalline structure, molecular structure, particle size, molecular weight, and thermal properties before and after the treatment. The results showed that spherical starch particles were turned into fragmentization, and the crystalline structures were transferred into amorphous states, the short-range ordered structure was increased, and the molecular weight of starch was decreased with the increment of enzymatic hydrolysis time. In the meantime, the peak gelatinization temperature (T_p) of treated starch was decreased from 71.23 ℃ to 55.81 ℃, and the enthalpy value of pasting (ΔH) was decreased to 4.68 J/g significantly (P<0.05). Furthermore, with the treatment of DHPM, the particle size of pre-treated starch was significantly (P<0.05) reduced to nano-scale, presenting more random small pieces compared with enzymatic starch. Comparativley, the T_p of nanostarch were reduced to 55.37 °C, while the ΔH of nanostarch was increased to 14.13 J/g further. These results indicated that nano-starch with short-range ordered structure could be prepared from P-DHPM, providing an environmentally friendly and easy-to-operate preparation method, which would provide a foundation for further study of its application in starch nano-emulsion and starch-based active packaging materials.
- enzymatic hydrolysis,
- dynamic high pressure micro-fluidization,
- nano-starch,
- structure,
- thermal property

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Science and Technology of Food Industry

Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization

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