多孔网状淀粉结晶体的形态观察及性质研究  

Morphology and properties of porous network starch crystals

作　　者：周中凯[1] 陈晓姗[1] 郑排云[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与饲料工业》2014年第8期23-26,共4页Cereal & Feed Industry

摘　　要：将蜡质玉米淀粉糊化后进行脱支处理,研究不同温度下形成结晶体的形态特征和物化性质,结果表明在适宜的结晶条件下,脱支后的淀粉分子可形成多孔网络结构,X射线衍射(XRD)分析表明其结晶体的晶型不同于蜡质玉米淀粉的A型而呈B型结构,这可能是因为该结晶体是由分子量较小的直链淀粉分子经重排及结晶过程而形成。粒度分析结果表明这种结晶体的粒径分布位于6.505～7.241μm和13.76～18.97μm,其尺寸与天然蜡质玉米淀粉的颗粒大小分布相似,然而该晶体却呈现出多孔、大表面积等结构特征。After the debranching of waxy maize starch molecules, the morphology and physicochemical properties of the crys- tals formed at the different temperatures were studied. The results showed a porous structure could be formed under the opti mized conditions. XRD results indicated the crystals had B type structure, which was different from its raw starch granules of the A type. This was possible because the crystals were formed by amylose molecules of smaller molecular weight rearrangement and crystallization. Particle size distribution analysis showed that the crystals size distributed between 6. 505 ～ 7. 241μm and 13.76 ～18.97μm, which was similar to that of raw waxy maize starch, but the crystals demonstrated porous and large specific surface area.

关 键 词：蜡质玉米淀粉 切支 多孔网络 结晶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]