Preparation of starch-graft-poly (vinyl acetate) nanoparticles and effect on the stability of astaxanthin
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(1. College of Pharmaceutical Sciences, North China University of Science and Technology, Tangshan, Hebei 063000, China; 2. Shaanxi Institute for Food and Drug Control, Xi’an, Shaanxi 710061, China)

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    Abstract:

    The starch-graft-poly (vinyl acetate) was prepared using potassium diperiodatonickelate (IV) as an initiator. Afterwards, it was produced into nanoparticles containing hydrophobic core and hydrophilic surface in water, using sodium tripolyphosphate as crosslinking agent. Then the nanoparticles loaded with astaxanthin were made by the dialysis method. IR spectra of the starch and the graft copolymer, the average particle size, particle size distribution, and morphology of the nanoparticles loaded with astaxanthin were measured. The stability of nanoparticles loaded with astaxanthin was determined with an acetone solution of astaxanthin as control. The results showed that the stability of the nanoparticles loaded with astaxanthin was improved under several different conditions.

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刘占军,李晓春,耿旭芳,等.淀粉接枝聚醋酸乙烯酯纳米粒的制备及其对虾青素稳定性影响[J].食品与机械英文版,2016,32(9):4-7.

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  • Online: March 09,2023
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