Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles
作者: Yongbo DingJianquan Kan
作者单位: 1Southwest University
2Ministry of Agriculture
刊名: Journal of Food Science and Technology, 2017, Vol.54 (13), pp.4501-4509
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2934-8
关键词: HomogenizationMini-emulsion cross-linkingBox–Behnken designRS4 nanoparticlePhysicochemical properties
原始语种摘要: Chemically modified starch (RS4) nanoparticles were synthesized through homogenization and water-in-oil mini-emulsion cross-linking. Homogenization was optimized with regard to z-average diameter by using a three-factor-three-level Box–Behnken design. Homogenization pressure (X1), oil/water ratio (X2), and surfactant (X3) were selected as independent variables, whereas z-average diameter was considered as a dependent variable. The following optimum preparation conditions were obtained to achieve the minimum average size of these nanoparticles: 50 MPa homogenization pressure, 10:1 oil/water ratio, and 2 g surfactant amount, when the predicted z-average diameter was 303.6 nm. The physicochemical properties of these nanoparticles were also determined. Dynamic...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • nanoparticle 乳酸
  • homogenization 均化
  • diameter 直径
  • diffraction 衍射
  • crystallinity 结晶度
  • properties 道具
  • emulsion 乳浊液
  • starch 淀粉
  • linking 键合
  • amorphous 非晶质的