西米淀粉颗粒结构与性质的研究  

Study on the Granule Structure and Properties of Sago Starch

作　　者：高凌云[1] 张本山[1] 陈翠兰[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2009年第6期68-70,共3页Food and Fermentation Industries

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划项目(2007B080401010)

摘　　要：利用光学显微镜、扫描电子显微镜、X-射线衍射仪、聚焦光束发射测量仪、差式量热扫描仪和紫外分光光度计对西米淀粉的性质进行测定和分析,并与马铃薯淀粉和木薯淀粉进行比较。结果表明:西米淀粉颗粒为椭球体,颗粒表面光滑;偏光十字明显;颗粒在水相中的平均粒径为27.3μm;晶体结构为C型,结晶度为25%;DSC测得To、Tp、Tc分别为68.51、72.79、82.29℃,ΔH为12.00J/g;透明度较好。The properties of sago starch was evaluated by microscope, SEM, X-ray diffraction profile, FBRM, DSC, ultraviolet spectrophotometer and compared with cassava starch. The results showed that the shape of the sago starch granule was elliptic, the surface of the granule was smooth. Polarized optical microscope picture indicated sago starch had a good birefringence. The radius of the granule was 27.3μm in the water. X-ray diffraction profile showed sago starch had c-type crystallinity and its degree of crystallinity was 25%. DSC showed that the temperature of To, Tp, Tc were 68.51℃ ,72.79℃ ,82.29℃ , △H was 12.00 J/g. The starch paste had better transparency.

关 键 词：西米 淀粉 颗粒结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]