Short amylose-protein nanoparticles, and preparation method and applications thereof
A short amylose and nanoparticle technology, applied in the field of nanomaterials, can solve the problems of starch gel not resistant to shearing, safety in chemical grafting, insignificant gelation effect, etc., and achieves low cost and is conducive to industrial production. , the effect of enhancing strength
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[0032] Short amylose-protein nanoparticle preparation method of the present invention comprises the following steps:
[0033] Adjust the pH of the short amylose solution to 7.0 to 11.0;
[0034] The short amylose solution and protein are mixed, retrograded at 4° C. for 8-12 hours, centrifuged, and the precipitate obtained after centrifugation is freeze-dried to obtain short amylose-protein nanoparticles.
[0035] In the present invention, the mass volume concentration of the short amylose solution is preferably 10-25%, more preferably 11-15%. At this concentration, the concentration of short amylose exceeds the critical point concentration (10%) of short amylose, but a large number of aggregated precipitates will not form at this concentration. Short amylose can not only be well dispersed in water, but also self-assemble into starch nanoparticles. When a certain amount of protein is added, it can self-assemble into hybrid nanoparticles.
[0036] The short amylose used in the...
Embodiment 1
[0077] (1) Preparation of buffer solution: Accurately weigh 3.27g of disodium hydrogen phosphate and 2.24g of citric acid and dissolve them in 200mL of distilled water, stir to make them fully dissolve, and set aside; prepare a sodium dihydrogen phosphate-citric acid buffer solution with a pH of 4.8 .
[0078] (2) Pullulanase pretreatment: Accurately weigh 1350NPUN / mL, drop 1mL pullulanase into 10mL distilled water, stir to make it fully mixed, and set aside;
[0079] (3) Preparation of starch milk: Weigh 15g of waxy cornstarch and add it to 100mL of step (1) buffer solution to prepare 15% starch emulsion;
[0080] (4) Gelatinization: The prepared starch milk was bathed in water at 95°C for 50 minutes to completely gelatinize the starch, and then cooled to 50°C.
[0081] (5) Enzymolysis: Add the pullulan enzyme solution treated in step (2) to the gelatinized colloidal solution, the ratio of enzyme solution to starch is 0.1mL / g·starch dry basis, enzymolysis at 58°C for 12h ; ...
Embodiment 2
[0088] (1) Preparation of buffer solution: Accurately weigh 3.27g of disodium hydrogen phosphate and 2.24g of citric acid and dissolve them in 200mL of distilled water, stir to make them fully dissolve, and set aside; prepare a sodium dihydrogen phosphate-citric acid buffer solution with a pH of 5.0 .
[0089] (2) Pullulanase pretreatment: Accurately weigh 1350NPUN / mL, drop 1mL pullulanase into 15mL distilled water, stir to make it fully mixed, and set aside;
[0090] (3) Preparation of starch milk: Weigh 20g of waxy cornstarch and add it to 100mL of step (1) buffer solution to prepare 20% starch emulsion;
[0091] (4) Gelatinization: bath the prepared starch milk at 80°C for 60 minutes to completely gelatinize the starch, then cool down to 57°C
[0092] (5) Enzymolysis: Add the pullulan enzyme solution treated in step (2) to the gelatinized colloid solution, the ratio of enzyme solution to starch is 0.2mL / g·starch dry basis, and the enzyme Solution 8h;
[0093] (6) Low-spe...
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