无水有机醇介质中盐酸对蜡质玉米淀粉性质的影响  

Properties of Waxy Corn Starch Treated in Different Aanhydrous Alcohols with Hydrochloric Acid

作　　者：林华山[1] 黄伟[1] 罗志刚[2] 

机构地区：[1]东莞出入境检验检疫局,广东东莞523072 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2013年第5期945-947,944,共4页Modern Food Science and Technology

基　　金：国家自然科学基金(21004023);广东省产学研项目(2012B091100443;2012B091100047)

摘　　要：以无水甲醇、无水乙醇、异丙醇及正丁醇作溶剂,用盐酸对蜡质玉米淀粉进行改性。研究了蜡质玉米淀粉在有机醇溶液中酸改性前后的物化性质。结果表明经酸处理的蜡质玉米淀粉随有机醇介质(从甲醇到正丁醇)碳原子数量的增加,颗粒表面逐步出现小孔直到产生裂纹,冻融稳定性依次减弱,溶解度逐渐增大,膨胀度逐渐降低;淀粉的晶型基本没有变化,但对应衍射峰强度减弱。以上结果表明酸在不同有机醇介质中对淀粉的作用程度不同,从甲醇到丁醇依次增强。The physicochemical properties of waxy corn starch was studied before and after treated in anhydrous alcohols with acid. Waxy corn starch was treated in anhydrous methanol, ethanol, 2-propanol and 1-butanol with hydrochloric acid. The results showed that the surface was porous after starch acid-alcohol treated, and the fissure on the surface of granules could be observed with the increasing of carbon number of alcohol. Acid-alcohol treatment decreased syneresis and the swelling power and increased the solubility as the increasing of carbon number of alcohol from ethanol to 1-butanol. The X-difflaciton pattern did not changed, but the intensities of the major d-spacings decreased after acid-alcohol treatment. The foregoing data showed starch could be made more susceptible to acid hydrolysis in different alcohols tiom methanol to 1-butanol.

关 键 词：蜡质玉米淀粉 有机醇 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]