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IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-09 DOI:10.1016/j.foodchem.2025.143249

Shucheng Liu, Xiaoyan Fu, Yanyun Lin, Qiuyu Xia, Naiyong Xiao, Yang Liu, Rui Hai Liu, Wen Xia

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引用次数: 0

摘要

用酶制剂制备纳米淀粉具有特异性和高效性。然而，商业淀粉酶面临着提取成本高、耗时长等问题，限制了其应用。本研究以木薯淀粉（CS）为原料，通过麦芽内源淀粉酶处理，获得了木薯纳米淀粉（MCS），并对其进行了结构表征和性质研究。结果表明，木薯淀粉在经过4小时的酶解后转化成了木薯纳米淀粉（515 nm），从光滑的球体转变为粗糙的纳米颗粒。与CS相比，MCS的水溶性指数从34.4%提高到82.1%，透明度从55.8%提高到76.8%。但是，MCS 的溶胀力从 24.5 g/g 降至 6.62 g/g。MCS 对花青素（226 mg/g）的吸附量是 CS 的两倍，符合假二阶动力学模型和 Freundlich 等温模型。该研究为绿色、高效地制备纳米晶粒提供了新思路，同时也是一种前景广阔的活性递送系统。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins

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The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins

The enzymatic preparation of nanostarch exhibits specific and efficient. However, commercial amylases face issues of expensive and time-consuming extraction, which limit their application. This study obtained cassava nanostarch (MCS) from Cassava starch (CS) treated with malt endogenous amylase, followed by structural characterization and property exploration. The results demonstrated that CS was converted into MCS (515 nm) after 4 h of enzymolysis, transitioning from smooth spheres to rough nanoparticles. Compared to CS, the water solubility index of MCS increased from 34.4 % to 82.1 %, and its transparency increased from 55.8 % to 76.8 %. However, the swelling power of MCS decreased from 24.5 g/g to 6.62 g/g. The adsorption capacity of MCS for anthocyanin (226 mg/g) was twice higher than that of CS, conformed to the pseudo-second-order kinetic model and the Freundlich isothermal model. This study could provide new ideas for the green and efficient preparation of nanostarches and a promising activity delivery system.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.