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醇水相湿热处理对玉米淀粉颗粒性质的影响

醇水相湿热处理对玉米淀粉颗粒性质的影响

来源网址:https://www.swjjkl.com/ 2020-12-30 17:33:42    

采用醇水相湿热处理对玉米淀粉进行研究,考察了处理温度范围为70~90℃内淀粉颗粒偏光十字,形貌,粒径分布,结晶结构及糊性质等性质变化。

Corn starch was treated by alcohol water phase hydrothermal method. The changes of polarizing cross, morphology, particle size distribution, crystal structure and paste properties of corn starch were investigated in the temperature range of 70 ~ 90 ℃.
随着湿热处理温度升高,发现:淀粉颗粒偏光十字消失增多,颗粒破碎;颗粒平均粒径由23.6μm持续增加至50.4μm,其中小颗粒(<10μm)数目减少,中等颗粒(10~30μm)和大颗粒(30~100μm)数目均有不同程度的增加;淀粉颗粒表面出现小孔和凹坑,更终颗粒成团,干燥粉碎之后破碎成片状;淀粉的X射线衍射在衍射角15°、18°和23°处峰强度逐渐降低,但在衍射角20°处峰强度增加。
With the increase of hydrothermal treatment temperature, it was found that: the polarization cross of starch granules disappeared and increased, and finally the granules were broken; the average diameter of starch granules increased continuously from 23.6 μ m to 50.4 μ m, in which the number of small granules (< 10 μ m) decreased, the number of medium granules (10 ~ 30 μ m) and large granules (30 ~ 100 μ m) increased in varying degrees; small holes and pits appeared on the surface of starch granules, and finally the granules were clustered, The X-ray diffraction peak intensity of starch decreased gradually at 15 °, 18 ° and 23 ° of the diffraction angle, but increased at 20 ° of the diffraction angle.
淀粉的Brabender粘度曲线显示,湿热处理后玉米淀粉糊化起始温度由80.5℃升高至90.6℃,粘度降低,表明玉米淀粉热糊稳定性和冷糊稳定性增强,糊凝沉性降低;测定分析淀粉分子量可知,淀粉颗粒内部分子链发生了断裂、降解。
The Brabender viscosity curve of corn starch showed that the gelatinization initial temperature of corn starch increased from 80.5 ℃ to 90.6 ℃, and the viscosity decreased, which indicated that the stability of hot paste and cold paste of corn starch increased, and the retrogradation of corn starch decreased; the molecular weight of corn starch showed that the molecular chain of corn starch was broken and degraded.