玉米原淀粉和交联淀粉的共混改性  

Blending Modification of Corn Native Starch and Cross-linking Starch

作　　者：张小林[1,2] 吴琦[1] 罗明辉[1] 周华[3] 

机构地区：[1]南昌大学化工系,江西南昌330031 [2]南昌大学抚州医学分院,江西抚州344000 [3]厦门大学化学化工学院,福建厦门361005

出　　处：《安徽农业科学》2011年第5期3081-3083,共3页Journal of Anhui Agricultural Sciences

基　　金：厦门大学新教师启动基金项目(0040X12105)

摘　　要：[目的]研究淀粉材料的重结晶性能。[方法]将玉米原淀粉、低交联淀粉与高交联淀粉和水按一定比例混合、糊化后,冷冻干燥制备出物理交联淀粉,然后借助差热分析(DSC)、广角X射线衍射(XRD)分析仪器对其性能进行研究。[结果]DSC峰值温度随着玉米交联淀粉水分的减小逐渐增大;压缩强度随高交联玉米淀粉含量的增加先增大后减小。在高交联玉米淀粉含量为12%时,2种玉米淀粉压缩强度最大,玉米原淀粉达到0.210 MPa,玉米交联淀粉达到0.278 MPa。[结论]高交联淀粉含量不是越高越好,只有添加适量高交联淀粉才能提高淀粉的重结晶性能。[Objective]The research aimed to study re-crystallization characteristics of starch materials.[Method]After the mixture and gelatinization of low corn cross-linking starch,native starch and high corn cross-linking starch as well as water with certain proportion,then freeze-drying was used to prepare the physical cross-linking starch.Finally,the re-crystallization performance of freeze-drying starch were studied based on differential scanning calorimeter and X-ray diffraction analytical instrument.[Result]With the decrease of corn cross-linking starch moisture,DSC peak temperature increased gradually;however,compressive strength increased at first and then decreased with the increasing of cross-linking corn starch.When the content of high corn cross-linking starch achieved 12%,compressive strength of 2 kinds of corn starch reached to the maximum,moreover,when corn native starch was 0.210 MPa,corn cross-linking starch was 0.278 MPa.[Conclusion]The higher the high corn cross-linking starch did not the better the performance,only suitable amount of high corn cross-linking starch,can improved the re-crystallization performance of starch.

关 键 词：淀粉 物理交联 重结晶性能 

分 类 号：S37[农业科学—农产品加工]