马铃薯淀粉残存颗粒的性质研究  

Study on the properties of remaining granular of potato starch

作　　者：黄峻榕[1] 文兴[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品工业科技》2010年第7期84-87,共4页Science and Technology of Food Industry

基　　金：国家自然基金项目(20776082);陕西科技大学博士科研启动基金项目(BJ07-02)

摘　　要：室温下用4mol/LCaCl2溶液对马铃薯淀粉颗粒进行化学糊化,制备残存颗粒。通过扫描电镜、X-射线衍射仪、快速黏度分析仪以及分光光度计等对马铃薯淀粉残存颗粒的形貌、结晶性质以及淀粉糊的黏度、透明度、凝沉性进行了研究。结果表明:马铃薯淀粉残存颗粒表面可以观察到片层结构。残存颗粒的晶型与原淀粉颗粒的相同,都为B-型,但它们的相对结晶度有所差异。与原淀粉颗粒相比,残存颗粒的黏度和透明度均较低,而凝沉性较强。对比不同程度表面糊化后获得的残存颗粒的性质,可以推断出马铃薯淀粉颗粒中间层的直链淀粉含量高于颗粒外层和内层的直链淀粉含量。The remaining granular potato starch was obtained by chemical gelatinization with aqueous CaCl2（4mol/L） at room temperature. The remaining granules were subjected to analyses of morphological,crystaline properties and determination of viscosity,transparency and retrogradation behaviour with scanning electron microscopy,X-ray diffractometer,rapid viscosity analyzer and spectrophotometer. The lamella was visible on the surface of remaining granule. The crystal of remaining granules was B-type,the same as that of native granules. But the relative crystallinity was different between remaining and native granules. Compared to the paste of native granules,the paste of remaining granules showed lower viscosity,less transparency and greater retrogradation. Based on the properties of remaining granules after different degrees of surface gelatinization,it was believed that amylose was more concentrated at the intermediate than at the center and periphery of the granule.

关 键 词：化学糊化 残存颗粒 形态 结晶 黏度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]