Preparation And Characterization Of Nanoparticles Of Amylose/Fatty Acid Inclusion Complexes

Starch is a natural polymer carbohydrates, it is second only to cellulose in nature’ssecond biological material of production. It is abundant in nature. Besides, it is cheap,environmentally friendly, safe and has a short renewable period. It is the structuralcharacteristics of the starch molecules that make it possible to be modified to meet thedifferent needs, which is commonly known as modified starch. Preparation of starchnanometer through modern nanotechnology is characterized by small size, large specificsurface area, good bio-compatibility and pollution-free. It is widely applied to many fields,such as waste-water treatment, medicine supplying, food flavor agent embedding, heavymetal ions adsorption. Based on amylose and fatty acid (stearic acid, lauric acid, hexyl acid)and the method of package and complexation preparation of the nanometer levelamylose/fatty acid complex compound bag, and examines the revolution such as electricmixer, the proportion of amylose and fatty acids, preheating and gelatinization temperature,cooling rate and other factors to generate the amylose, fatty acid package, complex particlediameter size and the influence of crystallization properties and productivity.Using dynamic light scattering （DLS）detection in aqueous medium under differentconditions of preparation of amylose/fatty acid complex compound particles of the averageparticle size and size distribution, amylose and three kinds of form of amylose/fatty acidsand fatty acids complex particle size almost the same: the changes of fatty acids and thegreater the proportion of amylose, the generated package and complex particle the greaterthe particle size; Preheat and pasting temperature is higher, the complex particle size issmaller; The slower cooling rate, the greater the particle size of complex compound.With X-ray diffraction (XRD) characterization of different experimental conditions ofpreparation of amylose/fatty acids the crystallization properties of complex package, theresults show that under different experimental conditions for the preparation of complexgrain amylose package, the same fatty acids, the crystallization peak position, the samepeak just different sizes, explain the differences between the preparation conditions does not affect the generation of amylose/fatty acid crystal structure of the complex package, theonly affects its crystallinity values, namely the same fatty acids and amylose generatedpackage of complex structure is the same. And comprehensive comparison of three kindsof fatty acids and amylose complex is found that the generated package, the three kinds ofpackage and complex crystallization peak position is completely different, and thecrystallinity of numerical difference is very big also, suggesting that package by differentfatty acids and amylose complex structure is entirely different.Observed by Scanning Electron Microscope (SEM) package preparation of amyloseor fatty acids and particle morphology of the complex, the conclusion is: alcohol washdried particles appear serious reunion phenomenon, three kinds of degree of agglomerationof particles of amylose or caproic acid complex compound particles highest package, thesecond of amylose/lauric acid complex compound particles package, the amylose/stearicacid package and complex particle minimum. While watching water medium withoutalcohol washing drying particles is found that the dispersion effect is good, particlespresent state of single particle distribution in the field of vision.