乙酰化淀粉化学糊化的形态学研究  

Morphology study of acetylated starch granules with chemical gelatinization

作　　者：张佩[1] 黄峻榕[1] 李宏梁[1] 文兴[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2008年第12期230-234,共5页Food Science and Technology

基　　金：国家自然基金项目(20776082);国家自然基金项目(20506008);陕西科技大学博士科研启动基金项目(BJ07-02)

摘　　要：两种乙酰化马铃薯淀粉(取代度分别为0.0472和0.0560)样品通过筛分获得3个不同颗粒大小的组分(<30μm,30～50μm,>50μm)。将30～50μm的颗粒组分在4 mol/L CaCl2溶液中处理(20℃),使之发生化学糊化。用偏光显微镜观察淀粉颗粒在糊化过程中的形态变化,结果显示,4 mol/L CaCl2溶液可以使乙酰化马铃薯淀粉颗粒由外向内逐步发生糊化;通过选择作用时间,可以控制淀粉颗粒的糊化进程。采用机械方法除去外围糊化层,获得内部残存颗粒。对残存颗粒进行扫描电镜观察发现,其表面有一些凹痕,说明颗粒结构的不均匀性。研究表明,化学糊化法可以作为分析乙酰化淀粉颗粒结构的有效手段。Two acetylated potato starch samples, with degree of substitution 0.0472 and 0.0560, were separated by sieving into three different size groups（〈30 μm, 30-50 μm, 〉50 μm）. The samples of a uniform granule size （30-50 μm） were treated with 4 mol/L CaCl2 at 20 ℃. The morphological changes of the granules were observed with polarized light microscope. The result illuminates that acetylated potato starch granules could be gelatinized by 4 mol/L CaCl2 from the periphery to the core in a controllable way. Chemical gelatinized starch at the periphery was machanically removed from the remaining granule. There were a few sagging areas on the surface of the remaining granules, indicating the structure of the granule was heterogeneous. Chemical gelatinization could be an effective method in studying the granular structure of acetylated starch.

关 键 词：化学糊化 乙酰化 马铃薯淀粉 SEM 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]