Preparation and Properties of Enzyme-Modified Cassava Starch鈥揨inc Complexes

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• 作者：Zhigang Luo ; Weiwei Cheng ; Haiming Chen ; Xiong Fu ; Xichun Peng ; Faxing Luo ; Lihong Nie
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2013
• 出版时间：May 15, 2013
• 年：2013
• 卷：61
• 期：19
• 页码：4631-4638
• 全文大小：405K
• 年卷期：v.61,no.19(May 15, 2013)
• ISSN：1520-5118

文摘

Starch鈥搝inc complexes were synthesized by reaction of enzyme-modified starch with zinc acetate. The effect of reaction parameters such as hydrolysis rate, reaction temperature, reaction time, pH value, and concentration of zinc acetate on the zinc content and zinc conversion rate was studied. The zinc content and conversion rate of the product prepared under optimal conditions were 100.24 mg/g and 87.06%, respectively. The results of scanning electron microscopy (SEM) demonstrated that the obtained starch鈥搝inc complexes displayed a porous appearance. The results of Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), and ¹³C cross-polarization/magic-angle spinning nuclear magnetic resonance (¹³C CP/MAS NMR) showed that zinc was mainly coordinated to the oxygen atoms of the glucose unit 6-CH₂OH. The formation of starch鈥搝inc complexes was also indirectly confirmed by the results of conductivity measurements. Thermal properties of the complexes were influenced by the zincatation process. This study revealed that nonallergenic starch might be used effectively as a carrier of zinc for zinc supplementation purpose.

Keywords:

starch; enzyme-modified starch; zinc; starch鈭抸inc complexes