不同改性淀粉糊化热学特性及吸附性的研究  

Thermodynamics properties and absorbability of four modified corn starches

作　　者：孙寅[1] 郭丽[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《安徽农业大学学报》2014年第5期757-761,共5页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(31371735)资助

摘　　要：以玉米淀粉为原料,采取酶改性法、化学交联改性法及2种方法复合,制备4种不同改性淀粉,包括多孔淀粉(即酶解淀粉)、交联淀粉和2种复合改性淀粉。利用DSC差示热量扫描仪对原淀粉和4种不同改性淀粉的热力学性质进行分析研究,并比较它们的吸附性。结果表明,酶法改性使淀粉吸热焓上升,交联改性使淀粉热稳定性增强、吸热焓下降,且复合改性中交联反应对吸热焓影响较大。酶解-交联复合改性淀粉是良好的吸附载体,能够吸附更多功能性目的物质如油脂、色素以及重金属离子。Corn starch was used to prepare four modified starches, porous starch, cross-linked starch,mulitiplicity-treated of enzymolysis, and cross-linked starch using enzymatic method or STPP （sodium tyipoly-phosphate） as a chemical cross-linking agent. The thermodynamics properties of the raw corn starch and fourmodified starches were analyzed using differential scanning calorimetry （DSC）. The properties of the adsorptionof salad oil, methylene blue and Cu2＋ of the modified starches were investigated. Endothermic enthalpy （AH） ofthe modified starch made by enzymatic modification was greater than that of the raw starch. The stability of thecross-linked starch increased and its endothermic enthalpy decreased. In addition, the cross-linking agent hadgreater influence on the endothermic enthalpy （AH） of multiplicity-treated starch compared to the enzymaticmodification method. The multiplicity-treated starch via enzymatic hydrolysis had a good property of absorption,which is able to adsorb more functional matters, such as lipid, pigment, and heavy metals.

关 键 词：改性淀粉 热力学性质 吸附性 

分 类 号：TS201.2[轻工技术与工程—食品科学]