动态高压微射流对玉米直链淀粉结构的影响  

Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose

作　　者：涂宗财[1,2] 尹月斌[1] 张璆[1] 王辉[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,生物质转化教育部工程研究中心,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《光谱学与光谱分析》2013年第5期1379-1382,共4页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(21276118);高等学校博士学科点专项科研基金项目(20093601110003)资助

摘　　要：以玉米直链淀粉为研究对象,采用扫描电子显微镜(SEM)、原子力显微镜(AFM)、X射线衍射及红外光谱研究了动态高压微射流(DHPM)不同压力处理(80～200MPa)对直链淀粉结构的影响。结果表明,扫描电镜显示玉米直链淀粉经DHPM处理后,其表面形貌发生改变,颗粒结构被破坏,有团聚现象;原子力图像显示处理后的淀粉分子相互交联缔合,排列成紧密的网状结构;X射线衍射和红外光谱分析得出处理后的直链淀粉晶型未改变,结晶度随压力增大而减小,这为DHPM对淀粉改性提供了理论基础。The effect of dynamic high-pressure micro-fluidization （DHPM） at 80, 120, 160, and 200 MPa on the structure of maize amylose was investigated using scanning electron microscopy （SEM）, atomic force microscope （AFM）, Xray diffraction, and FT-IR spectroscopy. SEM analysis showed that the surface appearances of maize amylose were altered and the starch gran- ules were partially congregated together after DHPM treatment. AFM images showed that the treated starch molecules are cross- linked to each other and arranged in a close mesh structure. Xray diffraction spectra and IR spectra indicated that relative crystal- linity declined gradually with the pressure increasing. The results provide a theoretical basis for starch modification of DHPM.

关 键 词：动态高压微射流 玉米直链淀粉 AFM X射线衍射 SEM 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]