化学糊化法研究乙酰化马铃薯淀粉的性质  

Properties of Acetylated Potato Starch:A Study Based on Chemical Gelatinization

作　　者：黄峻榕[1] 文兴[1] 李宏梁[1] 张佩[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：《食品科学》2010年第11期73-76,共4页Food Science

摘　　要：室温下用4mol/LCaCl2溶液对乙酰化马铃薯淀粉颗粒外围进行化学糊化,去除外围糊化物后得到残存颗粒。对乙酰化马铃薯淀粉原颗粒和残存颗粒的粒径、取代度、结晶性质以及热性质进行分析比较,结果表明:用乙酸酐制备的乙酰化马铃薯淀粉的取代度与淀粉颗粒的大小相关,颗粒越小,取代度越大。乙酰基团在颗粒中分布不均匀,大多分布在淀粉颗粒的外围。残存颗粒与原颗粒晶型相同,均为B-型;淀粉颗粒糊化程度越高,所得残存颗粒的相对结晶度和糊化峰值温度越大。The acetylated potato starch was chemically gelatinized at the periphery of granules with aqueous calcium chloride（4 mol/L） at room temperature,and the remnant granules were obtained after removing the gelatinized starch at the periphery of granules.The original and remnant granules were analyzed for their size,substitution degree,crystal properties and thermal properties.The degree of substitution（DS） of acetylated potato starch was correlated with granular size.The smaller the granular size,the larger the DS.Acetyl groups were mainly distributed at the periphery of starch granules.The crystal structure of remnant granules was B-type,the same as that of original granules.The relative crystallinity and the peak gelatinization temperature of remnant granules became larger as the degree of gelatinization increased.

关 键 词：乙酰化 残存颗粒 取代度 结晶 糊化温度 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]