【摘要】 为探究芋头淀粉添加量对马铃薯淀粉气凝胶孔隙结构与吸附效果的影响,将芋头淀粉与马铃薯淀粉按照不同质量比混合,并制备成气凝胶,分析气凝胶的孔洞密度、吸附性、微观形貌、姜黄素负载缓释效果。结果表明:芋头淀粉与马铃薯淀粉以质量比1:5复配制备的气凝胶孔壁厚度变薄、孔径变小,结构改善较好。气凝胶亚甲基蓝吸附量与吸油率显著高于未复配气凝胶(P <0.05);与纯马铃薯淀粉气凝胶相比,复配淀粉气凝胶对姜黄素的吸附量提高15.14 mg/g,释放率提高8.60%。总体表明,将芋头淀粉与马铃薯淀粉复配可以显著改善马铃薯淀粉气凝胶的结构特性,为淀粉基气凝胶制作提供一定参考。更多还原

【Abstract】 To investigate the effect of taro starch addition on the pore structure and adsorption performance of potato starch aerogels,taro starch and potato starch were mixed at different mass ratios and prepared into aerogels.The pore density,ad sorption capacity,microscopic morphology,and curcumin loading and sustained-release effects of the aerogels were analyzed.The results showed that the aerogel prepared with a taro starch to potato starch mass ratio of 1:5 exhibited thinner pore walls,smaller pore sizes,and an improved structure.The methylene blue adsorption capacity and oil absorption rate of the aerogel were significantly higher than those of the non-blended aerogel(P <0.05).Compared with the pure potato starch aerogel,the adsorption capacity of the blended starch aerogel for curcumin was increased by 15.14 mg/g,and the release rate was increased by 8.60 %.Overall,the combination of taro starch and potato starch can significantly improve the structural characteristics of potato starch aerogels,and provide a reference for the production of starch-based aerogels.更多还原