酸酶催化水解法制备微晶淀粉的研究  

Preparation of crystalline by the method of acid-enzyme hydrolysis

作　　者：刘延奇[1] 杨留枝[1] 于九皋[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]天津大学理学院,天津300072

出　　处：《食品科技》2009年第2期238-242,共5页Food Science and Technology

摘　　要：酸解一定时间的玉米淀粉和马铃薯淀粉经过糊化、脱支化反应、冷却、过滤和结晶后均可以得到B型淀粉微晶。B型微晶经过溶解和室温重结晶就得到A型微晶。分析结果表明,B型微晶和A型微晶的外形均接近于球形;微晶的平均颗粒直径约为2~7μm;A型和B型玉米淀粉微晶的结晶度分别为76.33%和81.3%;A型和B型马铃薯淀粉微晶的结晶度分别为57.3%和71.9%;DTA曲线中B型微晶在65℃有吸热峰出现,A型微晶除了在65℃出现吸热峰外,还在85℃出现一个较小的吸热峰;玉米淀粉微晶和马铃薯淀粉微晶的峰值聚合度分别为14和19。After maize or potato starches were hydrolyzed by acid and （or） enzyme, the B-type crystallite starch can be obtained by a sequent of treatment： dissolution, filtration, crystallization, washing with distilled water, and air dryness. The A-type crystallite starch can be formed by the dissolution and re-crystallization at room temperature of B-type crystallite. The crystallite starches were characterized with scanning electron microscope（SEM）, X-ray diffraction, differential thermal analysis（DTA） and gel pervasion chromatogram（GPC）. The analysis results show that： the crystallite starches with the average diameter of about 2-7 μm were near globes; The crystallinity of A-type and B-type crystallite of maize starch were 76.33% and 81.3% respectively; and the crystallinity of A-type and B-type crystallite of potato starch were 57.3% and 71.9% respectively; B- type crystallite had a single peak of endothermic heat, but the A-type crystallite had another smaller peaks at about 85 ℃; The degrees of polymerization of crystallite of maize and potato starch were about 14 and 19 glucose units.

关 键 词：微晶淀粉 制备X-射线衍射 酸酶催化水解 结晶度 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]