脉冲电场前处理玉米醋酸酯淀粉的物化性质  

Physico-chemical Characteristics of Corn Starch Acetate Pretreated by Pulsed Electric Fields(PEF)

作　　者：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

出　　处：《食品与发酵工业》2011年第7期47-50,56,共5页Food and Fermentation Industries

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

摘　　要：利用扫描电镜、激光粒度仪、X射线衍射仪、差示扫描量热仪对脉冲电场前处理玉米醋酸酯淀粉的物化性质进行研究,同时与未经脉冲电场前处理的玉米醋酸酯淀粉性质进行比较。结果表明:玉米淀粉经过脉冲电场处理后更容易引入乙酰基;激光粒度分析发现,脉冲电场前处理的醋酸酯淀粉颗粒较未经脉冲电场前处理的醋酸酯淀粉颗粒的体积平均粒径和表面积平均粒径都大;X射线衍射图谱表明,脉冲电场前处理玉米醋酸酯淀粉的相对结晶度较小;热特性分析发现,脉冲电场前处理醋酸酯淀粉较未经脉冲电场前处理的To,Tp和ΔH均下降。SEM, laser scattering, differential scanning calorimetry （DSC） , X-ray diffractometry （XRI） ） were applied to determine the properties of corn starch acetate pretreated by pulsed electric fiehls. Comparisou with undrealed by pulsed electric fields was studied. The results showed that corn starch with pretreatcd was easier to add acelyl than untreated ones. The mean volume diameter and the specific surface area （SSA） of corn starch acetate, inereased with pulsed electric treatment. The X-ray diffraction pattern showed that the crystalline region of treated sample was damaged and the relative crystallinity was decreased. Gelatinization temperatures, peak temperatures and enthalpy of corn starch acetate treated by pulsed electric fields were all decreased.

关 键 词：玉米醋酸酯 脉冲电场 性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]