羟丙基直链扩增、蜡性和正常玉米淀粉功能性质的研究  

Functional Properties of Hydroxypropylated ae,wx,and Normal Maize Starches

作　　者：刘惠君[1] LawrenceRamsden HaroldCorke 

机构地区：[1]香港大学植物学系

出　　处：《中国粮油学报》1998年第1期16-20,共5页Journal of the Chinese Cereals and Oils Association

基　　金：香港自然科学基金

摘　　要：本文对ＳｔａｒｃｈＡｕｓｔｒａｌａｓｉａ公司提供的直链扩增玉米淀粉（Ｈｉ－Ｍａｉｚｅ，直链淀粉含量６６％和ＧＥＬＯＳＥ５０，直链淀粉含量４７％），蜡性玉米淀粉（ＭＡＺＡＣＡ３４０１，直链淀粉含量３．３％和正常玉米淀粉（直链淀粉含量２２．４％）进行羟丙基化反应，并对其功能性质和酶解率进行研究。与母体淀粉相比，羟丙基化反应降低所有淀粉的糊化温度，同时除蜡性玉米淀粉其粘度略有降低外，所有淀粉的粘度均提高。ＤＳＣ（ｄｉｆｅｒｅｎｔｉａｌｓｃａｎｎｉｎｇｃａｌｏｒｉｍｅｔｒｙ）结果显示，所有羟丙基淀粉与未改性淀粉相比均有较低的Ｔｏ，Ｔｐ，Ｔｃ和△Ｈ。但是羟丙基化反应使膨胀率和溶解率得到提高。淀粉经羟丙基化反应后，所有淀粉凝胶的硬度（ｈａｒｄｎｅｓｓ）和粘着力（ａｄ－ｈｅｓｉｖｅｎｅｓｓ）均降低，同时所有淀粉的透光率和酶解率均提高。The effect of hydroxypropylation on the functional property and digestibility of high amylose (Hi-Maize,66% amylose and GELOSE50,amylose47%),waxy (MAZACA 3401X,3.3% amylose),and normal (22.4% amylose) maize sta0rches provided by Starch Australasia Limited werestudied.hydroxypropylation decreased pasting temperature and increased peak viscosity except for waxy starch whose viscosity slightly decreased. the result of DSC showed that all the hydroxypropylated starches had lower To,Tp,Tc and △H than their unmodified starches,but hydroxypropylation increased swelling power and solubility. After hydroxypropylation,the hardness and adhesiveness of all the starch gel decreased,while the clarity and enzymatic digestibility of all the starch increased compared with their unmodified starches.

关 键 词：直链扩增淀粉 蜡性淀粉 玉米淀粉 功能性质 淀粉 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]