V-型淀粉复合物稳定性研究  

Study on the stability of V-type starch complex

作　　者：闫溢哲 牛斌[1] 史苗苗[1] 刘延奇[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]食品生产与安全河南省协同创新中心,郑州450002

出　　处：《食品科技》2016年第10期213-218,共6页Food Science and Technology

基　　金：国家自然科学基金项目(21376228;21502177);河南省教育厅高等学校重点科研项目(15A150005);郑州轻工业学院博士科研基金项目(2014BSJJ032)

摘　　要：系统研究了NaCl溶液浓度、盐的种类、缓冲溶液pH值以及搅拌时间对V型淀粉复合物稳定性的影响规律,结果表明:NaCl溶液对复合物结构的影响随着浓度的增加而增加,浓度为5%时影响最小,饱和时影响最大,使得淀粉结晶结构几乎完全被破坏;不同盐溶液对淀粉的结晶结构影响不同,C_6H_5CO_2Na溶液对晶体结构影响最小,KCl溶液影响最大;用不同pH缓冲溶液处理复合物时,发现碱性溶液对晶体结构几乎没有影响,酸性溶液有影响,并且影响力随着pH的降低而增加;搅拌时间对复合物晶体结构影响不大,但略有差别,影响力随着时间的增加而增加,当时间为3 h和4 h时,趋于平衡。This paper studied influence law of the concentration of sodium chloride solution, salt species, pH value of buffer solution and stirring time on the stability of V-typed starch complex. The results shown that the influence of sodium chloride on complex structure increased when the concentration increased. 5% solution resulted in the minimum influence. Saturated solution resulted in the biggest influence and crystal structure of starch was almost completely destroyed. Moreover, salt species also affected crystalline structure of starch. Sodium benzoate solution had the minimum influence and potassium chloride solution had the greatest influence. When complex were treated with different p H buffer solution, we found that the alkaline solution had little impact on crystal structure and acid solution had great impact, which increased with the decrease of pH value. In addition, stirring time had a little influence on the crystal structure of complex, which increased as stirring time increased. When the time was 3 h or 4 h, the influence tended to be balanced.

关 键 词：稳定性 V型淀粉复合物 影响因素 影响规律 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]