直链淀粉-正癸醇复合物的制备及表征  

Preparation and characterization of V-type amylose-decanol complex

作　　者：刘延奇[1] 牛斌[1] 闫溢哲 杨留枝[1] 解慧芳 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2015年第12期232-236,共5页Food Science and Technology

基　　金：国家自然科学基金项目(21376228);河南省教育厅高等学校重点科研项目(15A150005);郑州轻工业学院研究生科技创新基金项目

摘　　要：以B型微晶淀粉为原料、正癸醇为配体,制备得到了V型直链淀粉-正癸醇复合物。研究了配体添加量、乙醇浓度、结晶温度等因素对复合物形成的影响,通过X-射线衍射图谱(XRD)分析得到最佳复合条件,并对最优的V型复合物进行扫描电镜(SEM)、红外(IR),差示扫描量热分析(DSC)表征,研究结果表明,最优的制备条件为:淀粉/正癸醇配比为10:2.5、溶剂中乙醇溶度为9.10%、结晶温度为50℃,最优条件下制得的V型复合物的结晶度最高,为61.28%;SEM图片显示B型淀粉为球状颗粒,而V型淀粉为圆饼状颗粒;IR图谱中,由于V型复合物中淀粉和正癸醇发生叠加,其特征吸收峰的峰强度比B型淀粉特征吸收峰的峰强度大;DSC图谱显示V型复合物的吸收峰峰值温度比B型低。B-type microcrystalline starch and decanol were used as the starting material and ligand respectively to prepare V-type amylose-decanol complex.Through single factor control experiments,the effects of the starch/decanol ratio,the ethanol concentration and crystallization temperature on the crystallinity of the V-type amylose-decanol complex have been investigated.The structure and properties of the prepared composites were analyzed by using XRD,SEM,IR and DSC.It is resulted that the optimal conditions were as follows.The starch/decanol ratio was 10 to 2.5,the ethanol concentration was 9.10% and crystallization temperature was 50 ℃.Under optimal conditions,the structure of the composite was identified as V-type and the degree of crystallinity could reach to 61.28%.SEM figures showed that the shape of B-type starch was spherical,while V-type starch displayed a round cake;IR spectra demonstrated that the characterized absorption peak strength of V-type starch was stronger than that of B-type starch because of the superposition of starch and decanol.DSC analysis showed that the peak temperature of V-type was lower than that of B-type microcrystalline starch.

关 键 词：淀粉 V型淀粉复合物 制备 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]