酸解和乙酰化改性对木薯淀粉性质的影响  

Effect of Acid Thinned and Acetylation Modification on the Properties of Cassava Starch

作　　者：李佳佳[1] 李航[1] 高群玉[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：《食品与发酵工业》2012年第8期78-83,共6页Food and Fermentation Industries

摘　　要：以木薯淀粉为原料,对酸解淀粉、乙酰化淀粉及酸解乙酰化淀粉的糊性质进行了研究,并用扫描电子显微镜、X射线衍射仪和傅里叶变换红外光谱仪对改性淀粉的形貌和结构进行了分析。结果表明:木薯淀粉经酸解改性改善了糊的透明度,膨胀度有所降低,糊化温度升高,峰值黏度显著降低,凝沉性有所改善;乙酰化改性增加了淀粉糊的透明度,膨胀度提高,降低了糊化温度,峰值黏度增加,糊的抗凝沉性增强但热糊稳定性差;酸解乙酰化复合改性显著提高了淀粉糊的透明度,降低淀粉的膨胀度及糊化温度,峰值黏度显著降低,抗凝沉性明显增强,冷、热糊稳定性提高。扫描电镜、X衍射数据及红外图谱表明,3种变性处理均没有改变木薯淀粉的晶型和基本结构,颗粒形貌也没有发生显著变化。In order to study the influence of acid thinned and acetylation modification on the properties of cassava starch, the paste properties of acid thinned and acetylated cassava starch were investigated; the morphological and structural changes of the modified starches were observed and analyzed by means of SEM,XRD and FT-IR. The results showed that ： after acid thinned modification , the transparency of the paste increased obviously, swelling power and peak viscosity was decreased, the gelatinized temperature was increased, and the retrogradation was improved;the acetylated starch gelatinization temperature was decreased, paste transparency was better ,retrogradation and swelling power increased, the peak viscosity was increased but hot paste stability was poor. The modification by acid thinned and aeetylation decreased the gelatinization temperature and swelling power of cassava starch, improved the paste transparency and retrogradation obviously, enhanced the cold and hot paste stability, and the peak viscosity was de- creased. The crystalline pattern were not changed after three modified methods, the micrographs did not show any sig- nificant destruction in the granular structure of three modified starches.

关 键 词：木薯淀粉 酸解 乙酰化 黏度 膨胀度 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]