Preparation of starch-palmitic acid complex nanoparticles and their effect on properties of the starch composite film

Xiaoxia Yan; Rui Liu; Jinlin Bai; Yingxin Wang; Jun Fu

doi:10.1016/j.ijbiomac.2023.126154

Preparation of starch-palmitic acid complex nanoparticles and their effect on properties of the starch composite film

Int J Biol Macromol. 2023 Aug 6:251:126154. doi: 10.1016/j.ijbiomac.2023.126154. Online ahead of print.

Authors

Xiaoxia Yan¹, Rui Liu¹, Jinlin Bai¹, Yingxin Wang¹, Jun Fu²

Affiliations

¹ College of Food Science and Engineering, Jilin University, Changchun 130062, China.
² College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China. Electronic address: fu_jun@jlu.edu.cn.

PMID: 37544565
DOI: 10.1016/j.ijbiomac.2023.126154

Abstract

The corn starch-palmitic acid complex nanoparticles and amylose-palmitic acid complex nanoparticles were prepared through complex and nanoprecipitation. Their mean size values were 138.2 nm and 654.7 nm, respectively, while the two kinds of complex nanoparticles were mainly showed V-type crystalline structure, the crystallinity of these complex nanoparticles was 20.86 % and 46.81 %. Then the starch composite films were prepared using the corn starch-palmitic acid complex nanoparticles and amylose-palmitic acid complex nanoparticles as reinforcement phases. The starch composite film reinforced with amylose-palmitic acid complex nanoparticles had the higher tensile strength and a better wettability with the water contact angle of 86.51°. Though the crystalline properties of starch composite films had no significant difference, the thermal stability improved when the amylose-palmitic acid complex nanoparticles used as reinforcement phase, the maximum thermal degradation temperature was 313 °C. This study provides a new type of reinforcement phase to improve the properties of starch composite films.

Keywords: Amylose-palmitic acid complex; Crystallinity; Reinforcement phase.