木薯羧甲基微孔改性淀粉的制备及性质研究  

Studies on the Preparation and Property of Cassava Carboxymethyl Microporous Denatured Starch

作　　者：袁怀波[1] 于乐 陈宗道[3] 

机构地区：[1]合肥工业大学生物与食品学院,合肥230009 [2]中国科技大学生命科学院,合肥230026 [3]西南大学食品科学学院,重庆400716

出　　处：《中国食品学报》2007年第5期91-96,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：安徽省高等学校青年教师科研资助计划项目(No2006jq1023)

摘　　要：以木薯淀粉为原料,研究羧甲基微孔改性淀粉的制备及其理化性质。利用糖化酶和α-淀粉酶复合处理制备微孔淀粉,然后采用乙醇溶剂法对微孔淀粉进行羧甲基化处理,确定了制备羧甲基微孔改性淀粉的最佳工艺条件;通过X射线衍射、红外光谱和黏度检测研究木薯羧甲基微孔改性淀粉的理化性质,结果表明:羧甲基微孔改性淀粉的结晶度提高,羧甲基基团被引入微孔淀粉分子中;对比原淀粉,羧甲基微孔改性淀粉的黏度明显提高,吸水率和吸油率均高于原淀粉。In order to provide theoretical basis for effective use of cassava starch,the preparation and property of cassava microporous starch were studied.Microporous starch was prepared from cassava starch using glucoamylase and α-amylase hydrolysis method.Sequently,carboxymethyl microporous denatured starch was synthesized using chloracetic acid,sodiumhydroxide and ethanol.The optimum parameters for producing carboxymethyl microporous denatured starch were confirmed.The physical and chemical properties of carboxymethyl microporous denatured starch were determined by means of X-ray diffraction,IR spectra,SEM and viscosity detect.The results showed the crystallinity of carboxymethyl microporous denatured starch were increased;the carboxymethyl groups were induced in the starch molecule;the water and oil absorption properties and the viscosity of carboxymethyl microporous denatured starch were better than the native starch.

关 键 词：木薯淀粉 羧甲基 微孔 结构表征 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]