Amylose granules hydrolyzed with 2 M hydrochloric acid for various periods of time were used to prepare amylose nanoparticles through ethanol precipitation. Value of dextrose equivalent, viscosity average molecular weight and molecular chain length distribution of the acid hydrolyzed amylose granules were determined. The precipitated amylose nanoparticles were characterized by using dynamic light scattering and X-ray diffraction. Results showed that, after 48 h acid hydrolysis, viscosity average molecular weight of amylose decreased from 3.35 × 10⁵ to 0.336 × 10⁵ and the amylose macromolecular chains with DP > 1000 were cut into short ones. The short chain sugar molecules derived from the acid hydrolysis were not involved in the ethanol precipitation or incorporated into the precipitated amylose nanoparticles. The length and quantity of the residual amylose macromolecular chains after the acid hydrolysis were the main factors to influence size and crystallinity of the precipitated amylose nanoparticles.

用2 M盐酸水解各种时间的直链淀粉颗粒用于通过乙醇沉淀制备直链淀粉纳米颗粒。测定了葡萄糖水解的直链淀粉颗粒的葡萄糖当量值，粘均分子量和分子链长度分布。沉淀的直链淀粉纳米颗粒通过动态光散射和X射线衍射进行表征。结果表明，酸水解48 h后，直链淀粉的粘均分子量从3.35×10 ⁵降低至0.336×10 ⁵将DP> 1000的直链淀粉大分子链切成短链。来自酸水解的短链糖分子不参与乙醇沉淀或掺入沉淀的直链淀粉纳米颗粒中。酸水解后残留的直链淀粉大分子链的长度和数量是影响沉淀的直链淀粉纳米粒子尺寸和结晶度的主要因素。