非品颗粒态淀粉的制备研究(英文)  

Study on Preparation of Non-crystallization Starch Granules

作　　者：徐立宏[1] 张本山[2] 杨连生[2] 

机构地区：[1]华南理工大学化学科学学院,广东广州510640 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2007年第5期45-49,共5页Food Science

基　　金：国家自然科学基金(29976016)

摘　　要：介绍了一种简单的制备非晶颗粒态淀粉的方法。将原淀粉在一定温度下用乙醇和碱的混合液处理,用HCl中和,醇洗,最后在50℃左右的烘箱中干燥6h,得到非晶颗粒态淀粉(NCSG)。在偏光显微镜下观察未看到偏光十字,表明淀粉的结晶结构发生了变化。比较通过X射线衍射图谱而测定的结晶度,结果表明淀粉的结晶度降低即大部分的淀粉多晶结构变成非晶结构。光学图片显示NCSG保持完整的颗粒形态,扫描电镜结果表明NCSG失去了甲坦或光滑的表面,而变得粗糙或伴有不同程度的凹陷。不同的反应条件,颗粒的形貌不尽相同。较低浓度的醇,较高浓度的碱或较高反应温度,淀粉颗粒表面粗糙些。反之,颗粒表面光滑。A simple method for preparation of non-crystallization starch granules（NCSG） was reported. Maize starch was treated with mixtures of ethanol and NaOH solutions at a controlled temperature. The treated starch was then neutralized with HCI, washed, and dried at 50 ~C for 6 h. No polarization crosses appeared when the NCSG starches were examined under polarized- light microscope, which indicated changes of crystalline structures. Crystillity of starch was compared between the treated sample with native starch with X-ray diffraction patterns. The resulting starches displayed most of crystalline structure changed to non- crystalline structure. Light microscope pictures showed NCSG remained intact granules. Scanning electron micrographs（SEM） showed that the surfaces of NCSG lost flatness or smoothness, and became rough or accidental. Different reaction conditions gave different appearances of granules. Lesser concentrations of ethanol, greater concentrations of NaOH or higher reaction tempera- tures gave the indented rough appearances, otherwise, the smooth appearances.

关 键 词：非晶颗粒态 结晶度 处理 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]