纳米淀粉的制备、性质及应用的研究进展

doi:10.11896/cldb.19040230

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Abstract Plant starch is an excellent raw material for non-toxic, high-yield, low-sensitivity, degradable regeneration, but the characteristics of larger particles and non-Newtonian fluid limit the application range of starch. With the rise of nanotechnology, starch particles with nanometer size have large specific surface area, and good physical and chemical properties such as polyhydroxyl are attract more and more researchers' attention. The preparation methods tend to be diversified, and applications are no longer limited. The traditional food and feed industry has broad application prospects in the pharmaceutical and other industrial fields.
However, existing methods for preparing nano-starch have various drawbacks. For example, the nano-starch prepared by the most basic hydrolysis method has low yield, damaged particle structure, and uneven particle size distribution; commonly used chemical methods use toxic chemical reagents and cannot be recovered. In response to existing problems, more and more researchers are trying to adopt new preparation methods to reduce environmental pollution, improve the physical and chemical properties of nano-starch, and expand its application range. At present, many attempts have been made to react with starch by various chemical reagents, and the functional group of the chemical reagent reacts with the starch to carry out a property addition. Studies have shown that natural corn starch reacts with acetic acid and acetic anhydride to prepare acetylated starch with different degrees of substitution for the delivery of the drug ciprofloxacin, and the potential for delivery of the matrix is characterized by in vitro experiments. Experiments show that the nanoparticles prepared by the reaction are uniform in size and the encapsulation efficiency is significantly improved.
This paper analyzes and compares the hydrolysis method, mechanical grinding method, ultrasonic method, high pressure homogenization method, reaction extrusion method, irradiation method and alkali freezing method, chemical precipitation with the ideas of “top-down” and “bottom-up”. Starch nanofabrication preparation methods such as emulsification cross-linking method, electrostatic spray method, self-assembly method and irradiation cross-linking method, and the morphology, crystallinity, thermodynamics and rheological properties of the prepared nano-starch are analyzed. The literature shows that nano-starch has been applied in packaging, medicine, papermaking, sewage treatment, etc. In the future, it can make full use of the many hydroxyl groups on the surface of nano-starch particles to carry out modification and biocompatibility of starch, and obtain higher added value.

Key words： nano-starch preparation property hydrolysis method

Published: 05 November 2020

CLC number:

TS234

Fund:This work was financially supported by Fundamental Research Funds of Research Institute of Forest New Technology, CAF (CAFYBB2018SY028), and Natural Science Foundation of Jiangsu Province (BK20151067).

About author:: Lujie Liu received her B.E. degree in food science and engineering from Shanxi Agricultural University in 2018. She is pursuing her master degree at Institute of Chemical Industry of Forest Products,CAF. Under the gui-dance of researcher Lixin Huang, her research direction is nano starch.
Lixin Huang received his Ph.D. degree from National University of Singapore in 2005. Currently, he focuses on the research of active process equipment and engineering development for active material preparation, component analysis, active substance screening, separation, purification, functional evaluation and concentration, drying and subsequent high value-added utilization of forestry characteristic resources and its process-specific equipment, engineering development.

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	LIU Lujie
	HUANG Lixin
	ZHANG Caihong
	CHENG Jiang
	DENG Yejun
	WANG Xiaojie

Cite this article:

LIU Lujie,HUANG Lixin,ZHANG Caihong, et al. Research Progress in Preparation,Properties and Application of Nano-starch[J]. Materials Reports, 2020, 34(19): 19027-19033.

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http://www.mater-rep.com/EN/10.11896/cldb.19040230 OR http://www.mater-rep.com/EN/Y2020/V34/I19/19027

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