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    Preparation of Borax Cross-Linked Starch Nanoparticles for Improvement of Mechanical Properties of Maize Starch Films

    Year: 2019

    Journal: J. Agric. Food Chem., Volume 67, MAR 13, page 2916–2925

    Authors: Lu, Hao; Ji, Na; Li, Man; Wang, Yanfei; Xiong, Liu; Zhou, Liyang; Qiu, Lizhong; Bian, Xiliang; Sun, Chunrui; Sun, Qingjie

    Organizations: National Key R&D Program of China [2018YFD0400701]; National Natural Science Foundation, ChinaNational Natural Science Foundation of China (NSFC) [31671814]; Major Agricultural Application Technology Innovation Project of Shandong Province; Special Funds for Taishan Scholars Project of Shandong Province [ts201712058]

    Keywords: debranched starch; short-chain amylose; boron ester bonds; nanocomposite

    Recently, starch nanoparticles have attracted widespread attention from various fields. In this study, a new strategy for preparing covalent-cross-linked starch nanoparticles was developed using boron ester bonds formed between debranched starch (DBS) and borax. The nanoparticles were characterized by Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), X-ray diffraction (XRD), dynamic light scattering (DLS), differential scanning calorimeter (DSC), and thermogravimetric analysis (TGA). The obtained nanoparticles were spherical with a size of 100-200 nm. The formation of boron ester bonds was confirmed by FTIR. The as-prepared starch nanoparticle exhibited a low relative crystallinity of 13.6%-23.5%. Compared with pure starch film, the tensile strength of starch film with 10% starch nanoparticles increased about 45%, and the elongation at break percentage of starch film with 5% starch nanoparticles increased about 20%. The new strategy of forming starch nanoparticles by using boron ester bonds will advance the research of carbohydrate nanoparticles.
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