黄原胶辅助干热改性淀粉纳米颗粒的理化特性研究  

The Physicochemical Properties of Starch Nanoparticle Dry Heated with Xanthan

作　　者：秦洋[1] 邱超[1] 李晓静[1] 赵梅[1] 熊柳[1] 孙庆杰[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《中国粮油学报》2016年第7期41-45,共5页Journal of the Chinese Cereals and Oils Association

基　　金：青岛市民生科技计划(14-2-3-48-nsh)

摘　　要：以玉米淀粉纳米颗粒为原料,通过黄原胶辅助对其进行干热改性,以便改善淀粉纳米颗粒的加工特性,扩大其应用范围。采用差示扫描量热仪(DSC)、流变仪、X-衍射分析仪、透射电镜(TEM)等对干热处理前后的纳米颗粒与黄原胶共混物的热特性、流变特性以及微观结构进行了研究。结果表明,经黄原胶辅助干热处理后,淀粉纳米颗粒的糊化温度和焓值显著增加,表明纳米颗粒的结构增强,热稳定性增加。与未经干热处理的样品相比,干热混合物的储能模量(G')值显著升高、而损失因子(tanδ)明显降低,表明干热处理后,淀粉纳米颗粒乳液的凝胶性增强,呈现更加偏向于类固体的性质。TEM结果显示,淀粉纳米颗粒的直径在100 nm左右,与黄原胶混合干热后,有聚集现象,且颗粒有缩小的趋势。本研究可作为淀粉纳米颗粒物理改性的一种新方法,为生产改性淀粉纳米颗粒提供参考。Corn starch nanoparticles were modified by dry heat with xanthan for improving their processing prop- erties and widening the range of applications. Thermal properties, rheological properties and microstructure character- ization of starch nanoparticles with xanthan before and after dry heat were investigated by DSC, rheometer, X - ray diffraction and transmission electron microscope （TEM）. Dry heat treatment with xanthan significantly increased the gelatinization temperature and enthalpy of starch nanoparticles indicating that structure of nanoparticles and heat sta- bility were strengthened. Compared with the control, the values of storage modulus （G＇） of all the samples signifi- cantly increased, but the tans values decreased indicating the structure of starch nanoparticles after dry heating be- came more solid - like. The TEM images showed that the size of starch nanoparticles was about 100 nm, and slight decreased after dry heating with xanthan. This simple heat process with xanthan could be used as a promising modifi- cation method for starch nanoparticles. The results will provide a theoretical basis for production of modified starch nanoparticles.

关 键 词：淀粉纳米颗粒 黄原胶 干热 流变 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]