PMID- 32339589
OWN - NLM
STAT- MEDLINE
DCOM- 20210312
LR  - 20210312
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 157
DP  - 2020 Aug 15
TI  - Structural and physicochemical properties of lotus seed starch nanoparticles.
PG  - 240-246
LID - S0141-8130(20)33018-X [pii]
LID - 10.1016/j.ijbiomac.2020.04.155 [doi]
AB  - Lotus seed starch (LS) was enzymatically hydrolyzed by pullulanase, beta-amylase and 
      alpha-amylase to obtain three types of starch nanoparticles (SNPs): P-SNPs, beta-SNPs 
      and alpha-SNPs, respectively. The structure and physicochemical properties of lotus 
      seed starch nanoparticles (LS-SNPs) were systematically studied by Laser particle 
      size analysis, Scanning electron microscope (SEM), X-ray diffraction (XRD), Raman 
      spectrometry, Nuclear magnetic resonance (NMR) and Gel permeation chromatography 
      (GPC). The results showed that compared to LS (10,466.7 +/- 230.9 nm), the D [3,2] 
      of P-SNPs were (334.7 +/- 16.2), which indicated that LS was decomposed into 
      LS-SNPs with low degree of polymerization. P-SNPs showed the highest efficiency, 
      with 81.74% of samples reaching the nanoscale. The particle size order was 
      LS > beta-SNPs (alpha-SNPs) > P-SNPs. XRD results showed P-SNPs had the highest 
      crystallinity 65.07%. During preparation of LS-SNPs, crystal region was 
      destroyed, and double helix structure became stronger, but no new functional 
      groups were introduced. P-SNPs had the smallest amorphous area and also showed a 
      minimal molecular weight and the broadest molecular weight distribution. P-SNPs 
      had the smallest particle size and the highest crystallinity, so P-SNPs were the 
      best of all LS-SNPs.
CI  - Copyright (c) 2020 Elsevier B.V. All rights reserved.
FAU - Lin, Xiong
AU  - Lin X
AD  - College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 
      Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and 
      Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland 
      International Cooperation Centre for Food Material Science and Structure Design, 
      Fujian Agriculture and Forestry University, Fuzhou, PR China.
FAU - Sun, Siwei
AU  - Sun S
AD  - College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 
      Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and 
      Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland 
      International Cooperation Centre for Food Material Science and Structure Design, 
      Fujian Agriculture and Forestry University, Fuzhou, PR China.
FAU - Wang, Bailong
AU  - Wang B
AD  - College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 
      Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and 
      Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland 
      International Cooperation Centre for Food Material Science and Structure Design, 
      Fujian Agriculture and Forestry University, Fuzhou, PR China.
FAU - Zheng, Baodong
AU  - Zheng B
AD  - College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 
      Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and 
      Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland 
      International Cooperation Centre for Food Material Science and Structure Design, 
      Fujian Agriculture and Forestry University, Fuzhou, PR China.
FAU - Guo, Zebin
AU  - Guo Z
AD  - College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 
      Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and 
      Processing Technology in Special Starch, Fuzhou, Fujian, PR China; China-Ireland 
      International Cooperation Centre for Food Material Science and Structure Design, 
      Fujian Agriculture and Forestry University, Fuzhou, PR China. Electronic address: 
      gzb8607@163.com.
LA  - eng
PT  - Journal Article
DEP - 20200425
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Emulsifying Agents)
RN  - 9005-25-8 (Starch)
SB  - IM
MH  - Emulsifying Agents/chemistry
MH  - Lotus/*chemistry
MH  - Microscopy, Electron, Scanning
MH  - Molecular Weight
MH  - Nanoparticles/*chemistry/ultrastructure
MH  - Particle Size
MH  - Polymerization
MH  - Seeds/*chemistry
MH  - Starch/*chemistry/ultrastructure
MH  - X-Ray Diffraction
OTO - NOTNLM
OT  - Enzymatic hydrolysis
OT  - Lotus seed starch nanoparticles
OT  - Physicochemical properties
COIS- Declaration of competing interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2020/04/28 06:00
MHDA- 2021/03/13 06:00
CRDT- 2020/04/28 06:00
PHST- 2020/01/02 00:00 [received]
PHST- 2020/04/16 00:00 [revised]
PHST- 2020/04/19 00:00 [accepted]
PHST- 2020/04/28 06:00 [pubmed]
PHST- 2021/03/13 06:00 [medline]
PHST- 2020/04/28 06:00 [entrez]
AID - S0141-8130(20)33018-X [pii]
AID - 10.1016/j.ijbiomac.2020.04.155 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2020 Aug 15;157:240-246. doi: 
      10.1016/j.ijbiomac.2020.04.155. Epub 2020 Apr 25.