交联和乙酰化改性对甘薯淀粉性质的影响  

Effects of Crosslinking and Acetylation Modification on Properties of Sweet Potato Starch

作　　者：高群玉[1] 王凯[1] 吴磊[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2010年第12期90-94,99,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家"863"计划项目(2007AA10Z309)

摘　　要：为揭示交联和乙酰化改性对淀粉性质的影响,以甘薯淀粉为原料,对交联淀粉、乙酰化淀粉及交联乙酰化淀粉的糊的性质进行研究,并用扫描电子显微镜、傅里叶变换红外光谱仪和X射线衍射仪对改性淀粉的形貌和结构进行分析.结果表明:甘薯淀粉经交联改性后,糊的热糊稳定性增强,但透明度降低,冻融稳定性没有明显改善;乙酰化改性降低了淀粉的起糊温度,改善了淀粉糊的透明度和冻融稳定性,但热糊稳定性较差;交联乙酰化复合改性能降低淀粉的起糊温度,提高淀粉糊的热糊稳定性、透明度和冻融稳定性.In order to reveal the influences of crosslinking and acetylation modification on the properties of starches,the paste properties of crosslinked and/or acetylated sweet potato starch were investigated,and the morphological and structural changes of the modified starches were observed and analyzed by means of SEM,FT-IR and XRD.The results indicate that（1） after the crosslinking,the hot paste stability of the paste improves but the transparency decreases,and the freeze-thaw stability shows no obvious improvement;（2） the acetylated starch is of lower gelatinization temperature,better paste transparency and freeze-thaw stability,and poor hot paste stability;and（3） the dual modification by crosslinking and acetylation decreases the gelatinization temperature of sweet potato starch,improves the hot paste stability,paste transparency and freeze-thaw stability.

关 键 词：甘薯淀粉 交联 乙酰化 黏度 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]