西米柠檬酸酯淀粉物化性质研究  

Study on physicochemical characteristics of citrate sago starch

作　　者：李芬芬[1] 

机构地区：[1]郧阳师范高等专科学校,湖北十堰442000

出　　处：《粮食与油脂》2013年第3期15-17,共3页Cereals & Oils

摘　　要：利用扫描电子显微镜、红外光谱仪、聚焦光束反射测量仪、X射线衍射仪和布拉班德粘度计对西米柠檬酸酯淀粉性质进行测定和分析,并与西米原淀粉进行比较。结果表明,西米淀粉经柠檬酸酯化后,其表面被侵蚀,甚至有颗粒已破碎;酯化后淀粉颗粒平均粒径从30.8μm减至27.1μm;柠檬酸酰基引入会破坏淀粉颗粒结晶,淀粉相对结晶度从24.5%显著降至11.6%;通过对淀粉糊粘度分析发现,西米淀粉与柠檬酸在酯化作用下发生交联,其浆液在粘度测定过程中不发生糊化和胶凝。Physicochemical characteristics of citrate sago starch were systematically studied by scanning electron microscopy （ SEM ）, IR spectrum, focus beam reflectance measurement （ FBRM ）, X-ray diffractometry （ XRD ）, the Brabender rheological method., and comparitions were made with raw sago starch.The results showed that sago starch was damaged after modified by citric acid and the surface of some citrate sago starch granules was eroded.The mean volume diameter of citrate sago starch decreased from 30.8 ~tm （ raw sago starch ） to 27.1 ktm. The X-ray diffraction pattern showed that the crystalline region of citrate sago starch was damaged and the relative crystallinity decreased significantly from 24.5% （ raw sago starch ） to 11.6%. Citrate sago starch did not swell and gelatinize during the pasting test process and starch granules with citrate substitution resist granular swelling.

关 键 词：西米 西米淀粉 柠檬酸酯 

分 类 号：TQ236.9[化学工程—有机化工]