高直链玉米淀粉的特性及其醋酸酯化改性的研究  

Study on characteristics and acetic esterification of corn with high amylose starch

作　　者：杨蔚宁[1] 谈应权[1] 陈培荣[2] 叶辉[1] 朱苏文[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036 [2]安徽农业大学理学院,合肥230036

出　　处：《安徽农业大学学报》2009年第1期63-67,共5页Journal of Anhui Agricultural University

基　　金：安徽省年度重点科研项目(07020303034);安徽农业大学校长青年基金(200641)共同资助

摘　　要：利用现代观察和测试手段对高直链玉米淀粉聚集态形貌、结构进行分析。结果表明，高直链玉米淀粉颗粒多呈不规则形状，表面不光滑、有小突起，且分布很多直径20～200nm的微孔，X衍射图谱显示其结晶类型属于B型，结晶度为18％，大大低于普通玉米淀粉。利用化学改性法对高直链玉米淀粉进行醋酸酯化改性，最佳反应条件为，淀粉葡萄糖基与酸的质量比1：5．3、催化剂甲磺酸用量为体系的1．5％、反应温度75℃、反应时间3h，在此条件下可制备取代度为2．84的醋酸酯淀粉，比普通玉米淀粉高0．78。同时用傅立叶红外光谱对产物进行了表征验证。该研究为进一步利用改性淀粉生产生物功能材料奠定基础。Properties and aggregate-state structure of high amylose starch corn were analyzed. The results indicated that many of the amylose starch granules assume anomaly shape, the surface is not smooth, with all kinds of tubers and many small bores with the diameter from 20 nm to 200 nm. The spectra of X-ray diffract revealed that its crystal is B type and the value is about 18% ,far lower than that of ordinary maize starch. With the method of chemistry modification,we modified the amylose starch with acetates. The result showed that the best reaction condition was at the ratio of 1：5.3 （ glucose： acerbity） ,with MSA 1.5% （m/m） catalyzer,at 75℃ for 3 h. Under this condition, the degree of substitution was 2. 84, more than that of the ordinary maize starch with 0. 78. At the same time, infrared spectra determination suggests that high amylose starch corn may be used for producing biology function material.

关 键 词：高直链玉米淀粉 改性 醋酸酯淀粉 取代度 

分 类 号：S513[农业科学—作物学]