部分糊化玉米淀粉浆液的性能  

Characteristics of partially gelatinized starch slurry

作　　者：王娟[1] 徐进[1] 孙月玲[2] 蒋龙宇 史博生 王强[1] 高卫东[1] 范雪荣[1] 

机构地区：[1]生态纺织教育部重点实验室(江南大学),江苏无锡214122 [2]江苏联发纺织股份有限公司江苏省生态染整技术重点实验室,江苏海安226601 [3]天华企业发展(苏州)有限公司,江苏苏州215124

出　　处：《纺织学报》2015年第4期76-81,共6页Journal of Textile Research

基　　金：江苏省生态染整技术重点实验室;江苏省高性能环保纺织浆料及上浆工程技术研究中心;江苏省产学研联合创新资金资助项目(BY2013015-18)

摘　　要：以玉米淀粉为原料,采用蒸汽升温法制备部分糊化淀粉浆液。运用光学显微镜、粒度分析仪、差示热分析仪、X射线衍射仪等对原淀粉和用蒸汽升温法于不同温度下制备的部分糊化淀粉浆液的形态结构、颗粒大小、膨胀势、糊化度、结晶度等进行了测试和比较。结果表明:随着制备温度的提高,部分糊化淀粉浆液的偏光十字逐渐消失,结晶度下降,而糊化度、粒径、膨胀势逐渐增大;64℃时制备的稳定性较好的部分糊化淀粉浆液的大部分偏光十字消失,但仍有结晶峰存在,糊化度为72.22%。Partially gelatinized starch slurry was prepared from corn starch by steam heating. Partially gelatinized starch and corn starch was characterized by optical microscopy, particle size analysis,differential scanning calorimetry（ DSC） and X-ray diffraction（ XRD）. The results showed that with the increase of preparation temperature,the polarization cross of partially gelatinized starch slurry fade away and crystallinity decreased,while the degree of gelatinization,particle size and swelling power increased.Most of polarization cross of partly gelatinized starch slurry prepared at 64 ℃ and having good stability disappear,but the crystallization peak still exists,and the gelatinization degree is of 72. 22%.

关 键 词：玉米淀粉 部分糊化淀粉浆液 糊化度 性能 

分 类 号：TS190.5[轻工技术与工程—纺织化学与染整工程]