不同改性方法对木薯淀粉结构的影响  

Effects of Different Modification on Granule Structure of Cassava Starch

作　　者：刘义军[1,2] 朱德明[1,2] 黄茂芳[1] 李积华[1,2] 梁志雄[1,2,3] 

机构地区：[1]中国热带农业科学院农产品加工研究所,湛江524001 [2]农业部热带作物产品加工重点开放实验室,湛江524001 [3]海南省天然橡胶加工重点实验室,湛江524001

出　　处：《食品工业》2014年第10期115-117,共3页The Food Industry

基　　金：农业部公益性行业科技"特色热带亚热带果品加工关键技术"(201303077);国家木薯产业技术体系"木薯淀粉真空酶解发酵技术研究"(nycytx-17)

摘　　要：采用动态超高压微射流均质技术(DHPM)和湿热处理技术对木薯淀粉进行改性,用差式量热扫描仪、近红外光谱仪和偏光显微镜测定了木薯淀粉的糊化性质和颗粒结构。研究结果表明,与原淀粉相比,湿热处理完全破坏了木薯淀粉的分子结构,晶体结构完全遭到破坏,重结晶后结晶系数增加,糊化峰值温度降低,热焓值增加,表观为吸热反应;DHPM部分破坏了木薯淀粉的分子结构,晶体结构部分遭到破坏,结晶系数下降,糊化峰值温度增加,表观为放热反应,二者都没有引入新的化学键和基团,可应用于食品加工领域。Cassava starch was modified by dynamic high pressure micro fluidization（DHPM） and moist heat method, respectively. Then its properties of gelatinization and granule structure were explored by differential scanning calorimeter（DSC）, near-infrared spectroscopy and polarizer microscopy. The results showed that, in comparison with native cassava starch, the moist heat method treated the granule structure and crystal structure of cassava starch was destroyed completely, and the infrared crystalline index increased, and the peak temperature decreased, and enthalpy increased, apparent as the endothermic reaction due to the cassava molecular rearrangement and crystalline. The DHPM treated the granule structure and crystal structure of cassava starch was destroyed partly, and the infrared crystalline index decreased, and the peak temperature increased, and enthalpy increased, apparent as the exothermic reaction. And both methods was not introduced the new chemical bond and groups. It was believed that the cassava starch food modified by DHPM and moist heat method is safe for human being and other creatures.

关 键 词：微射流 木薯淀粉 结晶结构 形态结构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]