羟丙基化改性对普通玉米杂交种淀粉糊化热力学性质的影响  

Influence of Modification by Hydroxypropylation on Thermal Properties of Starches from Normal Corn Hybrids During Pasting

作　　者：赵前程[1,2] 李新华[1] 于济洋[1] 王翀[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]大连水产学院食品工程系,辽宁省水产品加工及综合利用重点开放实验室,大连116023

出　　处：《中国粮油学报》2008年第2期45-47,共3页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：采用湿法在实验室条件下提取18种普通玉米杂交种淀粉,并制备了羟丙基淀粉。采用差示扫描量热仪(DSC)分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。结果表明:羟丙基化改性显著降低了所有普通玉米杂交种淀粉的热焓值、起始糊化温度、峰值糊化温度和终止糊化温度,平均降幅分别为29.6%、13.9%、12.2%和7.8%。但羟丙基化改性对不同的普通玉米杂交种淀粉热力学性质的影响程度明显不同,即热力学性质各参数的降幅在杂交种间存在显著差异,热焓值、起始糊化温度、峰值糊化温度及终止糊化温度的降幅的变化范围分别为10.9%～47.1%、9.1%～16.9%、8.7%～14.3%、4.8%～12.2%。A wet- milling method in laboratory scale was adopted to isolate starches from 18 normal corn hybrids, and hydroxypropylated starches were prepared with these isolated starches. The thermal properties of all the starches during pasting were analyzed by performing DSC. Results： The modification by hydroxypropylation remarkably decreases the enthalpy, onset temperature, top temperature, conclusion temperature of all the native starches from normal corn hybrids, decreases by 29.6%, 13.9%, 12.2% and 7.8%, respectively. However, different degrees of influence by the hydroxypropylation among the corn hybrids are presented. The decrease ranges of the enthalpy, onset temperature, top tempera- ture, and conclusion temperature are from 10.9 to 47.1%, from 9.1 to 16.9%, from 8.7 to 14.3 %, and from 4.8 to 12.2 %, respectively.

关 键 词：普通玉米杂交种 淀粉 羟丙基化 热力学性质 差示扫描量热仪 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] O623.11[轻工技术与工程—食品科学与工程]