脱支处理蜡质玉米淀粉分子重排形成纳米结晶微球的研究  

The formation of micro starch crystals from molecular rearrangement of de-branched waxy maize starch

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：《粮食与油脂》2014年第11期12-15,共4页Cereals & Oils

摘　　要：利用脱支酶对蜡质玉米淀粉进行不同程度的脱支处理,形成不同分子分布的产物,研究产物中分子结构对结晶体形成及结构的影响。SEM显示随着脱支程度的增加结晶体由棒状网络结构逐渐过渡为完美的球状颗粒,FTIR分析发现该结晶体内部分子排列的有序性也是随着脱支程度的增加而升高,说明与淀粉大分子相比,小分子更易趋于有序排列,而脱支产物中大分子的存在会影响重结晶方式,导致结晶体形态、得率和晶型的不同。Substrates with different molecular distribution were produced after the debranching of waxy maize starch. The effect of molecular structure on the formation of crystal and its structure was studied. SEM showed that the crystal morphology shifted from node–like network to a perfect round shape, and the analysis by FTIR suggested that the inner structure of the crystal was more organized with the increment of debranching,indicating the starch molecules of lower molecular weight were more likely to organized than the larger ones. The existing of larger molecules would influence crystallization way, leading to different morphology,recovery and crystal type,etc.

关 键 词：蜡质玉米淀粉 脱支 形态 结晶 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]