西米醋酸酯淀粉物化性质研究  

Study on physicochemical characteristics of sago acetate starch

作　　者：汪建平[1] 李芬芬[1] 张本山[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：《粮食与油脂》2011年第7期14-16,共3页Cereals & Oils

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划项目(2008A08040300;2008A08040301)

摘　　要：利用扫描电子显微镜、聚焦光束反射测量仪,红外光谱仪和布拉班德粘度计对西米醋酸酯淀粉性质进行测定和分析,并与马铃薯醋酸酯淀粉进行比较。结果表明:马铃薯淀粉较西米淀粉更易引入乙酰基,乙酰化后淀粉颗粒形状未发生大的改变,西米原淀粉粒度分布为单峰,而马铃薯原淀粉粒度分布为双峰,前者平均粒径大于后者,乙酰化后西米淀粉和马铃薯淀粉粒径均增大;经醋酸酐酯化后西米淀粉和马铃薯淀粉起糊温度、峰值温度及峰值粘度均降低,热稳定性增加,凝沉性变弱。SEM,Focus Beam Reflectance Measurement,IR spectrum and Brabender viscometer were applied to determine the properties of sago acetate starch,and comparitions were made with potato acetate starch.The results showed that potato starch was easier to introduce acetyl than sago starch.The particle morphology of acetylation starches didn＇t have great changes.Sago starch granule size distribution was the single–peak while potato starch size distribution was the double–peak.Sago starch granule diameter was larger than potato starch.The granule diameter of sago starch and potato starch became larger after acetylation.The beginning of gelatinization,maximum viscosity temperature and maximum viscosity of sago starch and potato starch reduced after acetylation while their hot paste stability increased and setback capacity reduced.

关 键 词：西米淀粉 西米醋酸酯淀粉 马铃薯淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]