有机醇介质中盐酸对马铃薯淀粉性质的影响  

Effect of Hydrochloric Acid in Organic Alcohol on Properties of Potato Starch

作　　者：罗志刚[1] 谢显华[1] 徐中岳[1] 

机构地区：[1]华南理工大学轻化工研究所碳水化合物研究室,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2009年第3期90-93,98,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：高等学校博士学科点专项科研基金资助项目(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：以无水甲醇、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.研究了马铃薯淀粉在有机醇溶液中酸改性前后的物化性质.结果表明:经酸处理的马铃薯淀粉随有机醇介质(从甲醇到正丁醇)碳原子数量的增加,颗粒表面逐步出现裂纹直到产生碎片,冻融稳定性依次减弱,透明度依次增强,黏度依次减小,溶解度逐渐增加,膨胀度逐渐降低.以上结果表明酸在不同有机醇介质中对淀粉的作用程度从甲醇到丁醇依次增强.Potato starch was modified by hydrochloric acid, respectively with anhydrous methanol, ethanol, 2-propanol and 1-butanol as the solvents. The physicochemical properties of potato starch before and after the modification were then investigated. The results show that, with the increase in carbon atom number of the organic alcohols from methanol to 1-butanol, fissures occurring on the surface of acid-modified starch granules develop into frag- ments, and the freeze-thaw stability, the viscosity and the swelling ratio all decrease, but the transparency and the solubility increases. It is thus concluded that the sensitivity of potato starch to acid hydrolysis increases with the carbon atom number of the organic alcohols from methanol to 1-butanol.

关 键 词：马铃薯淀粉 有机醇 酸改性 物化性质 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]