纳米淀粉的制备及其在可食性薄膜中的应用研究进展
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摘要
天然高分子基纳米复合薄膜不仅耗能低,缓解了合成材料的不可降解对生存环境的污染及原料日益枯竭的压力,而且实现了资源的可持续发展,由于纳米颗粒的增强作用,复合薄膜呈现出比常规可食性膜更独特、更优异的性质,具有价廉易得、可再生、污染小等特点。文章对国内外纳米淀粉的制备方法进行了综述,介绍了物理、化学等方法制备纳米淀粉的方法,简要阐述了其在纳米复合可食性膜中的应用,并对其改善天然高分子薄膜的性能的研究进展进行了归纳,以期为进一步研究新型纳米复合可食用膜提供依据。
Nano-composite natural polymer based film not only have low energy consumption,ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material,but also realized the sustainable development of resources.Because of the enhancement of nano particles,the composite film shows more unique and excellent properties than conventional edible film,with low cost,rich available,regenerative and less pollution.Reviewed methods on the preparation of nano starch at home and abroad,including the,physical and chemical methods.Described the application in nano-composite edible films briefly,and summarized the researches on the improvement of the natural macromolecular films' properties in order to provide a basis for further study on a new nano-composite edible film.
Nano-composite natural polymer based film not only have low energy consumption,ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material,but also realized the sustainable development of resources.Because of the enhancement of nano particles,the composite film shows more unique and excellent properties than conventional edible film,with low cost,rich available,regenerative and less pollution.Reviewed methods on the preparation of nano starch at home and abroad,including the,physical and chemical methods.Described the application in nano-composite edible films briefly,and summarized the researches on the improvement of the natural macromolecular films' properties in order to provide a basis for further study on a new nano-composite edible film.
引文
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[4]卢星池,肖茜,邓放明.多糖类可食用膜研究进展[J].食品与机械,2014,30(4):261-265.
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[7]ROY R,KOMAMENI S,ROY D M.Cation-exchange propertiesof hydrated cements[J].Materials Research Society Symposium Proceedings,1984,32(2):347-356.
[8]DUFRESNE A.Crystalline starch based nanoparticles[J].Current Opinion in Colloid&Interface Science,2014,19:397-408.
[9]戴宏民,戴佩燕.生物高聚物纳米复合材料在食品包装中的应用及安全性[J].中国包装,2015(5):72-76.
[10]LECORRE D,DUFRESNE A,RUEFF M,et al.All starch nanocomposite coating for barrier material[J].Journal of Applied Polymer Science,2014,131(3):1 082-1 090.
[11]LECORRE D,BRAS J,DUFRESNE A.Starch nanoparticles:A review[J].Biomacromolecules,2010,11(5):1 139-1 153.
[12]任丽丽.淀粉纳米晶的改性及其在热塑性淀粉复合材料中的应用[D].长春:吉林大学,2012:116-118.
[13]KUMAR P,SANDEEP K P,ALAVI S,et al.Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion[J].Journal of Food Engineering,2010,100(3):480-489.
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[15]单洪玲.淀粉纳米颗粒的制备及其作为药物载体的研究[D].长春:东北师范大学,2012:17-18.
[16]孙秀萍,于九皋.酸解淀粉物理化学性质的研究[J].化学通报,2004,67(8):611-615.
[17]DUFRESNE A.Starch and Nanoparticle[M].Swizerland:Springer International Publishing,2015:417-459.
[18]CARMEN H J,RUBI G U C,HECTOR C N,et al.Corn starch acid hydrolysis at the onset gelatinization temperature:Morphology,crystallinity,viscoelasticity,and thermal properties[J].Starch,2014,66(7/8):636-644.
[19]DUFRESNE A,CAVAILLJ Y,HELBERT W.New nanocomposite materials:Microcrystalline starch reinforced thermoplastic[J].Macromolecules,1996,29(23):7 624-7 626.
[20]ANGELLIER H,CHOISNARD L,BOISSEAU S M,et al.Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology[J].Biomacromolecules,2004,5(4):1 545-1 551.
[21]WANG Shu-jun,YU Jing-lin,YU Jiu-gao,et al.The partial characterization of C-type rhizoma Dioscorea starch granule during acid hydrolysis[J].Food Hydrocolloids,2008,22(4):531-537.
[22]KIM H Y,PARK D J,KIM J Y,et al.Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication[J].Carbohydrate Polymers,2013,98(1):295-301.
[23]魏本喜.淀粉纳米晶的制备、分散、改性及乳化性研究[D].无锡:江南大学,2015:31-44.
[24]姬娜,李广华,马志超,等.生物酶法制备蜡质玉米淀粉纳米晶及其表征[J].中国粮油学报,2014,29(8):50-53.
[25]LECORRE D,VAHANIAN E,DUFRESNE A,et al.Enzymatic pretreatment for preparing starch nanocrystals[J].Biomacromolecules,2012,13(1):132-137.
[26]史俊丽.超微细化大米淀粉的制备和特性研究[D].武汉:华中农业大学,2005:17.
[27]任广跃,李栋,汪立君,等.均匀设计法优化微细化淀粉的制备工艺[J/OL].中国科技论文在线,2005,5(65).http://www.paper.edu.cn/releasepaper/content/200505-65.
[28]涂宗财,任维,刘成梅,等.纳米级大米淀粉的制备及性质[J].农业工程学报,2008,24(1):250-253.
[29]HAAJ S B,MAGNIN A,PTRIER C,et al.Starch nanoparticles formation via high power ultrasonication[J].Carbohydrate Polymers,2013,92(2):1 625-1 632.
[30]LAMANNA M,MORALES N J,GARCA N L,et al.Development and characterization of starch nanoparticles by gamma radiation:Potential application as starch matrix filler[J].Carbohydrate Polymers,2013,97(1):90-97.
[31]宋师伟,王才,许冬梅,等.纳米淀粉的制备与改性[J].高分子材料科学与工程,2009,25(8):145-151.
[32]SHI Ai-min,LI Dong,WANG Li-jun,et al.Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking:Influence of various process parameters on particle size and stability[J].Carbohydrate Polymers,2011,83(4):1 604-1 610.
[33]胡爱军,张志华,郑捷,等.大米纳米淀粉的超声法制备及载药性研究[J].粮食与饲料工业,2011(8):32-35.
[34]吴聪.纳米大米淀粉的制备及作为药物载体的研究[D].天津:天津科技大学,2011:29-35.
[35]SONG De-long,THIO Y S,DENG Yu-lin.Starch nanoparticle formation via reactive extrusion and related mechanism study[J].Carbohydrate Polymers,2011,85(1):208-214.
[36]SUN Qing-jie,LI Guang-hua,DAI Lei,et al.Green preparation an characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation[J].Food Chemistry,2014,162(11):223-228.
[37]青岛农业大学.一种芋头淀粉纳米颗粒的制备方法、改性方法及其应用:中国,CN201410458072.0[P].2014-12-17.
[38]青岛农业大学.一种酶解短直链淀粉中温自组装制备纳米淀粉工艺:中国,CN201510164841.0[P].2015-7-29.
[39]ANGELLIER H,BIOSSEAU S M,DOLE P,et al.Thermoplastic starch-waxy maize starch nanocrystals nanocomposites[J].Biomacromolecules,2006,7(2):531-539.
[40]KRISTO E,BILIADERIS C G.Physical properties of starch nanocrystal-reinforced pullulan films[J].Carbohydrate Polymers,2007,68(1):146-158.
[41]段彬.淀粉纳米晶粒/天然高分子复合薄膜的制备及其性能研究[D].无锡:江南大学,2008:52-53.
[42]GONZLEZ A,IGARZABAL C I A.Nanocrystal-reinforced soy protein films and their application as active packaging[J].Food Hydrocolloids,2015,43:777-784.
[43]CONDS M C,ANN M C,MAURI A N,et al.Amaranth protein films reinforced with maize starch nanocrystals[J].Food Hydrocolloids,2015,47:146-157.
[44]DAI Lei,QIU Chao,XIONG Liu,et al.Characterisation of corn starch-based films reinforced with taro starch nanoparticles[J].Food Chemistry,2015,174:82-88.
[2]KRISTO E,BILIADERIS C G.Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films:Caseinate-pullulan bilayers and blends[J].Food Hydrocolloids,2006,20(7):1 057-1 071.
[3]TONG Qun-yi,XIAO Qian,LIM L T.Effects of glycerol,Sorbitol,xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan-alginate-carboxymethylcellulose blend films[J].International Journal of Food Science&Technology,2013,48(4):870-878.
[4]卢星池,肖茜,邓放明.多糖类可食用膜研究进展[J].食品与机械,2014,30(4):261-265.
[5]肖茜.普鲁兰多糖可食用包装膜的制备及性能的研究[D].无锡,江南大学,2008:7.
[6]余平,石彦忠.淀粉与淀粉制品工艺学[M].北京:中国轻工业出版社,2013:1,7.
[7]ROY R,KOMAMENI S,ROY D M.Cation-exchange propertiesof hydrated cements[J].Materials Research Society Symposium Proceedings,1984,32(2):347-356.
[8]DUFRESNE A.Crystalline starch based nanoparticles[J].Current Opinion in Colloid&Interface Science,2014,19:397-408.
[9]戴宏民,戴佩燕.生物高聚物纳米复合材料在食品包装中的应用及安全性[J].中国包装,2015(5):72-76.
[10]LECORRE D,DUFRESNE A,RUEFF M,et al.All starch nanocomposite coating for barrier material[J].Journal of Applied Polymer Science,2014,131(3):1 082-1 090.
[11]LECORRE D,BRAS J,DUFRESNE A.Starch nanoparticles:A review[J].Biomacromolecules,2010,11(5):1 139-1 153.
[12]任丽丽.淀粉纳米晶的改性及其在热塑性淀粉复合材料中的应用[D].长春:吉林大学,2012:116-118.
[13]KUMAR P,SANDEEP K P,ALAVI S,et al.Preparation and characterization of bio-nanocomposite films based on soy protein isolate and montmorillonite using melt extrusion[J].Journal of Food Engineering,2010,100(3):480-489.
[14]肖苏尧.淀粉纳米颗粒的制备及其作为抗癌药物/基因载体的研究[D].长沙:湖南大学,2007:19-31.
[15]单洪玲.淀粉纳米颗粒的制备及其作为药物载体的研究[D].长春:东北师范大学,2012:17-18.
[16]孙秀萍,于九皋.酸解淀粉物理化学性质的研究[J].化学通报,2004,67(8):611-615.
[17]DUFRESNE A.Starch and Nanoparticle[M].Swizerland:Springer International Publishing,2015:417-459.
[18]CARMEN H J,RUBI G U C,HECTOR C N,et al.Corn starch acid hydrolysis at the onset gelatinization temperature:Morphology,crystallinity,viscoelasticity,and thermal properties[J].Starch,2014,66(7/8):636-644.
[19]DUFRESNE A,CAVAILLJ Y,HELBERT W.New nanocomposite materials:Microcrystalline starch reinforced thermoplastic[J].Macromolecules,1996,29(23):7 624-7 626.
[20]ANGELLIER H,CHOISNARD L,BOISSEAU S M,et al.Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology[J].Biomacromolecules,2004,5(4):1 545-1 551.
[21]WANG Shu-jun,YU Jing-lin,YU Jiu-gao,et al.The partial characterization of C-type rhizoma Dioscorea starch granule during acid hydrolysis[J].Food Hydrocolloids,2008,22(4):531-537.
[22]KIM H Y,PARK D J,KIM J Y,et al.Preparation of crystalline starch nanoparticles using cold acid hydrolysis and ultrasonication[J].Carbohydrate Polymers,2013,98(1):295-301.
[23]魏本喜.淀粉纳米晶的制备、分散、改性及乳化性研究[D].无锡:江南大学,2015:31-44.
[24]姬娜,李广华,马志超,等.生物酶法制备蜡质玉米淀粉纳米晶及其表征[J].中国粮油学报,2014,29(8):50-53.
[25]LECORRE D,VAHANIAN E,DUFRESNE A,et al.Enzymatic pretreatment for preparing starch nanocrystals[J].Biomacromolecules,2012,13(1):132-137.
[26]史俊丽.超微细化大米淀粉的制备和特性研究[D].武汉:华中农业大学,2005:17.
[27]任广跃,李栋,汪立君,等.均匀设计法优化微细化淀粉的制备工艺[J/OL].中国科技论文在线,2005,5(65).http://www.paper.edu.cn/releasepaper/content/200505-65.
[28]涂宗财,任维,刘成梅,等.纳米级大米淀粉的制备及性质[J].农业工程学报,2008,24(1):250-253.
[29]HAAJ S B,MAGNIN A,PTRIER C,et al.Starch nanoparticles formation via high power ultrasonication[J].Carbohydrate Polymers,2013,92(2):1 625-1 632.
[30]LAMANNA M,MORALES N J,GARCA N L,et al.Development and characterization of starch nanoparticles by gamma radiation:Potential application as starch matrix filler[J].Carbohydrate Polymers,2013,97(1):90-97.
[31]宋师伟,王才,许冬梅,等.纳米淀粉的制备与改性[J].高分子材料科学与工程,2009,25(8):145-151.
[32]SHI Ai-min,LI Dong,WANG Li-jun,et al.Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking:Influence of various process parameters on particle size and stability[J].Carbohydrate Polymers,2011,83(4):1 604-1 610.
[33]胡爱军,张志华,郑捷,等.大米纳米淀粉的超声法制备及载药性研究[J].粮食与饲料工业,2011(8):32-35.
[34]吴聪.纳米大米淀粉的制备及作为药物载体的研究[D].天津:天津科技大学,2011:29-35.
[35]SONG De-long,THIO Y S,DENG Yu-lin.Starch nanoparticle formation via reactive extrusion and related mechanism study[J].Carbohydrate Polymers,2011,85(1):208-214.
[36]SUN Qing-jie,LI Guang-hua,DAI Lei,et al.Green preparation an characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation[J].Food Chemistry,2014,162(11):223-228.
[37]青岛农业大学.一种芋头淀粉纳米颗粒的制备方法、改性方法及其应用:中国,CN201410458072.0[P].2014-12-17.
[38]青岛农业大学.一种酶解短直链淀粉中温自组装制备纳米淀粉工艺:中国,CN201510164841.0[P].2015-7-29.
[39]ANGELLIER H,BIOSSEAU S M,DOLE P,et al.Thermoplastic starch-waxy maize starch nanocrystals nanocomposites[J].Biomacromolecules,2006,7(2):531-539.
[40]KRISTO E,BILIADERIS C G.Physical properties of starch nanocrystal-reinforced pullulan films[J].Carbohydrate Polymers,2007,68(1):146-158.
[41]段彬.淀粉纳米晶粒/天然高分子复合薄膜的制备及其性能研究[D].无锡:江南大学,2008:52-53.
[42]GONZLEZ A,IGARZABAL C I A.Nanocrystal-reinforced soy protein films and their application as active packaging[J].Food Hydrocolloids,2015,43:777-784.
[43]CONDS M C,ANN M C,MAURI A N,et al.Amaranth protein films reinforced with maize starch nanocrystals[J].Food Hydrocolloids,2015,47:146-157.
[44]DAI Lei,QIU Chao,XIONG Liu,et al.Characterisation of corn starch-based films reinforced with taro starch nanoparticles[J].Food Chemistry,2015,174:82-88.