无水有机醇介质中盐酸对小麦淀粉性质的影响  

Properties of Wheat Starch Treated in Different Anhydrous Alcohols with Hydrochloric Acid

作　　者：谢显华[1] 罗志刚[1] 杨连生[1] 

机构地区：[1]华南理工大学轻化工研究所碳水化合物研究室

出　　处：《食品与发酵工业》2008年第7期86-89,共4页Food and Fermentation Industries

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003)

摘　　要：研究了小麦淀粉在有机醇溶液中酸变性前后的物化性质。采用无水甲辞、无水乙醇、异丙醇及正丁醇为溶剂,用盐酸对小麦淀粉进行改性。结果表明:经酸处理的小麦淀粉与原淀粉相比,随有机醇介质(从甲醇到正丁醇)碳原子数量的增加,颗粒表面出现的形变逐渐明显、冻溶稳定性依次减弱、透光率依次增强,在不同温度下溶解度逐渐增加,膨胀度逐渐降低,但改性后淀粉的黏度很小,几乎检测不出。说明酸在不同有机醇介质中对淀粉的作用程度不同,从甲醇到丁醇依次增强。The physicochemical properties of wheat starch was studied before and after treated in anhydrous alcohols with acid. Wheat starch was treated in anhydrous methanol, ethanol, 2-propanol and 1-butanol with hydrochloric acid. The results showed that the deformation on the surface of granules could be observed after starch acid-alcohol treated, and the fragmentation of granules could produce with the increasing of carbon number of alcohol. Acid-alcohol treatment decreased syneresis and the swelling power, and increased transparency and the solubility as the increasing of carbon number of alcohol from ethanol to 1-butanol,but the viscosity decreased rapidly,and couldn＇t determined exactly. The foregoing data showed starch could be made more susceptible to acid hydrolysis in different alcohols from methanol to 1-butanol.

关 键 词：小麦淀粉 有机醇 酸变性 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]