盐酸对无水醇介质中马铃薯淀粉性质的影响  

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

作　　者：吴冰[1] 罗志刚[2] 

机构地区：[1]华南理工大学测试中心,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：《现代食品科技》2008年第12期1211-1212,1194,共3页Modern Food Science and Technology

基　　金：广东省产学研合作项目(2007B090400003);高等学校博士学科点专项科研基金(20070561078);广东省科技攻关(2008B021100016)

摘　　要：本文研究了马铃薯淀粉在有机醇溶液中酸变性前后的物化性质。采用无水甲醇、无水乙醇、异丙醇及正丁醇作溶剂,用盐酸对马铃薯淀粉进行改性。结果表明经酸处理的马铃薯淀粉晶型没有发生变化,糊化转变温度基本不变;随有机醇介质(从甲醇到正丁醇)碳原子数量的增加,对应衍射峰的强度越来越弱,结晶度越来越低,峰值温度和终止温度越来越高,淀粉颗粒内结晶体的异种化程度越来越大,焓值越来越小。The physicochemical properties of potato starch were studied with or without modification by hydrochloric acid in anhydrous alcohols, including methanol, ethanol, 2-propanol and 1-butanol. The resultsshowed that the X-ray diffraction pattern and the onset temperature （To） of the treated potato starch were unchanged. Varying the solvents l^om ethanol to 1-butanol decreased the X-ray intensities of the major d-spacings the crystallinity of the modified potato starch by hydrochloric acid, while increased its mid-point temperature （Tp） and the conclusion temperature（Tc）. Besides, the degree of heterogeneity of crystallites within the granules was higher and its AH was lower.

关 键 词：马铃薯淀粉 有机醇 盐酸 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]