西米柠檬酸酯淀粉颗粒结构与性质研究  

Study on the granule structure and properties 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,十堰442000

出　　处：《粮食与食品工业》2013年第4期50-53,57,共5页Cereal & Food Industry

摘　　要：利用光学显微镜、扫描电子显微镜、紫外分光光度计和布拉班德黏度计对西米柠檬酸酯淀粉的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作用后,其表面被侵蚀,甚至有的颗粒已破碎,偏光十字变弱,结晶度降低;西米柠檬酸酯淀粉的溶胀度和透明度都远远小于原淀粉;通过淀粉糊黏度分析发现,西米淀粉与柠檬酸在酯化作用下发生交联,其浆液在黏度测定过程中不发生糊化和胶凝。The properties of citrate sago starch was evaluated by microscope, SEM, ultraviolet spectrophotometer and the Brabender rheological method, compared with raw sago starch. Results show that sago starch was damaged after modified by citric acid and polarized opticalm icroscope picture indicated the relative crystallinity decreased. The swelling power and transparency of citrate sago starch were lower than raw sago starch. Citrate sago starches did not swell and gelatinize during the pasting test process and starch granules with citrate substitution resist granular swelling.

关 键 词：西米 柠檬酸酯 淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]