机械活化-交联复合改性淀粉的理化性质研究  

Physicochemical properties of cross-linked mechanical activation starch

作　　者：张正茂[1,2] 李纪亮[1,2] 

机构地区：[1]湖北工程学院生命科学技术学院特色果蔬质量安全控制湖北省重点实验室,孝感432000 [2]孝感市爽露爽饮品研究中心,孝感432000

出　　处：《食品科技》2015年第12期241-246,共6页Food Science and Technology

基　　金：湖北省教育厅科学技术研究项目(B2015030);湖北工程学院科学研究项目(201502)

摘　　要：采用行星式球磨机对天然淀粉进行的机械活化,以玉米淀粉、马铃薯淀粉和红薯淀粉及其机械活化10 h淀粉为原料,氢氧化钠作为催化剂,环氧氯丙烷作为交联剂制备交联淀粉;研究机械活化和交联复合改性对淀粉的冷水溶解率、热水溶解率和膨胀势、糊透明度和凝沉性的影响。结果表明:机械活化可使淀粉颗粒破碎,晶体结构破坏,从而使淀粉的冷水溶解率、热水溶解率、膨胀势、糊透明度增强。交联改性使天然淀粉分子量增大、淀粉颗粒在水中的膨胀受阻,从而导致其热水溶解率、膨胀势和糊透明度减小,凝沉性增大。机械活化10 h淀粉交联改性后理化性质的变化与未机械活化的类似。The cross-linked starch was prepared by native starch（corn,potato and sweet potato） and mechanically activated starch for 10 h by a stirring–type ball mill,Na OH as catalyst and epichlorohydrin as cross–linking agent.The study of effects of mechanical activation and cross-linked on the properties of starch,such as cold water solubility,hot water solubility and swelling power,transparency and retrogradation ability.The results showed that mechanical activation could result in destroying of starch granule and crystal structure and the cold water solubility,hot water solubility,swelling power and transparency increased.Cross-linking could increase the starch molecular weight and hinder the swelling of starch granule which decreased the hot water solubility,swelling power and transparency and increased retrogradation ability.Cross-linked mechanically activated starch for 10 h had the similar changes of those of cross-linked native starch.

关 键 词：淀粉 机械活化 交联 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]