酸法制备玉米微孔淀粉的结构研究  

Study on the Structure of Corn Micro-porous Starches Prepared with Acid Method

作　　者：周小柳[1] 唐忠锋[1,2,3] 张增芳[1,3] 陈有双[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]中国科学院上海应用物理研究所,上海201800 [3]广西柳州市欧博科技有限公司,广西柳州545006

出　　处：《安徽农业科学》2008年第30期13391-13392,共2页Journal of Anhui Agricultural Sciences

基　　金：广西工学院院科硕(05016)

摘　　要：[目的]为微孔淀粉的工业化生产提供理论依据。[方法]通过IR、DSC、XRD和SEM研究玉米淀粉的结构。[结果]与原淀粉相比,微孔淀粉的分子结构未见变化,DSC的吸热峰的峰值温度减小,XRD图谱的峰强减弱。[结论]与原淀粉相比,玉米微孔淀粉的结晶部分比例增加。[ Objective] Tne aim of the research was to provide the theoretical basis for the industrialization of micro-porous s ＂tarches. [Method] The structmre of micro-porous starches was analyzed by various methods. [ Result ] The molecular structure of micro-porous starches was the same as the raw starch- es.In addition,the peak strength of X-ray diffraction was weakened and the peak value temperature of DSC was low. [ Conclusion] The ratio of crystal segment for corn micro-porous starches improved compared with raw starches.

关 键 词：玉米微孔淀粉 差示扫描量热法 X射线衍射 扫描电镜 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]