酸法制备木薯微孔淀粉的结构研究  

Structure of cassava micro-porous starches prepared with acid methods

作　　者：林海涛[1] 唐忠锋[1,2] 陈有双[1] 凌新龙[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]中国科学院上海应用物理研究所,上海201800

出　　处：《中国酿造》2009年第3期112-114,共3页China Brewing

基　　金：柳州市高新开发区资助项目(2007010109);广西工学院院科硕(05016)

摘　　要：为微孔淀粉的工业化生产提供理论依据,利用盐酸对木薯淀粉进行处理,通过L(934)正交试验制备木薯微孔淀粉。通过IR、DSC、XRD和SEM(写出中文名字)研究木薯淀粉的结构。研究表明,与原淀粉相比,木薯微孔淀粉的分子结构未见变化,DSC的吸热峰的峰值温度减小,XRD图谱的峰强减弱。与原淀粉相比,木薯微孔淀粉的结晶部分比例增加。In order to provide the theory for the production of micro-porous starches, cassava micro-porous starches were produced through L9（3^4） orthogonal experiments aider pre-treated by hydrochloric acid. The structure of micro-porous starches was analyzed by various methods including IR, differential scanning calorimetry （DSC）, （X-ray diffraction ） XRD and （scanning electron microscope） SEM. The molecular structure of micro-porous starches was not significantly changed compared to that of the original starches. In addition, the peak strength of X-ray diffiaction was weakened and the peak value temperature of DSC was decreased. The ratio of crystal segment in cassava micro-porous starch was enhanced compared with that of original starched.

关 键 词：木薯微孔淀粉 差示扫描量热法 X射线衍射 扫描电镜 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]