锥栗变性淀粉的热特性与结晶结构  

Thermal Property and Crystalline Structure of Modified Starches from Castanea henryi

作　　者：谢涛[1] 张儒[1] 王焕龙[1] 

机构地区：[1]湖南工程学院化学化工系,湘潭411104

出　　处：《中国粮油学报》2010年第6期46-50,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省自然科学基金(07JJ6031);湖南工程学院博士启动基金(C7006)

摘　　要：应用差示扫描量热仪和X-射线衍射仪,研究了锥栗变性淀粉的热特性和结晶特性。结果表明:与原淀粉(或多孔淀粉)相比,交联淀粉(或交联多孔淀粉)糊的抗老化性、抗剪切性、抗酸性和冻融稳定性均有较大提高;锥栗原淀粉、多孔淀粉、交联淀粉和交联多孔淀粉糊化焓依次增高,而多孔淀粉、原淀粉、交联多孔淀粉和交联淀粉的糊化温度则依次增高;锥栗交联淀粉、原淀粉、交联多孔淀粉和多孔淀粉的结晶度、微晶尺寸依次增加,而微晶间距依次缩小。Using differential scanning calorimeter（DSC） and X-ray diffraction（XRD）,the thermal property and crystalline structure of various modified starches from Castanea henryi were studied.Results： As compared with native or porous starch,crosslinked or crosslinked porous starch exhibit a larger improvement in paste anti-aging ability,anti-shearing ability,acid-proof ability and freeze-thawed stability.DSC analysis further demonstrates that,in various C.henryi starches,gelatinization enthalpy becomes higher following the sequence of crosslinked micro-porous starch,crosslinked starch,micro-porous starch,and native starch;gelatinization temperature becomes higher following the sequence of microporous,native,crosslinked microporous and crosslinked starch;crystallization degree and crystal size become higher following the sequence of crosslinked,native,crosslinked microporous and microporous starch,while the change trend of crystal interval is on the contrary.

关 键 词：锥栗 变性淀粉 糊化 结晶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]