直链淀粉和六氟异丙醇的复合物制备研究  

Preparation of amylose and hexafluoroisopropanol complex

作　　者：闫溢哲 张静涛[1] 孟祥平[1] 牛斌[1] 史苗苗[1] 刘延奇[1,2] YAN Yi-zhe ZHANG Jing-tao MENG Xiang-ping NIU Bin SHI Miao-miao LIU Yan-qi(School of Food Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002 Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450002)

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11期224-229,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);郑州轻工业学院校级青年骨干教师培养对象资助计划项目

摘　　要：以B型淀粉为原料、六氟异丙醇(HFIP)为配体,采用高温复合的方法制备得到V型直链淀粉-六氟异丙醇复合物。通过单因素实验,系统研究了复合温度、配体用量、乙醇用量及结晶温度对复合物形成的影响,得到了复合物最优制备条件。其最优条件为复合温度110℃,配体的用量1.2 m L,无水乙醇用量3 m L,结晶温度为室温,所得复合物相对结晶度为59.49%。红外波谱分析显示V-型淀粉谱图中吸收峰强度相比B型淀粉有所增强且波数发生变化,这都是因为淀粉与醇复合所致。扫描电镜分析显示B型淀粉与六氟异丙醇复合后,其自身球形形貌消失,呈现碎片状。V-typed amylose/hexafluoroisopropanol（HFIP） complex was prepared from B-type starch as the starting material and HFIP as the ligand at high temperature. Through single factor experiment, the effects of composite temperature, ligand amount,ethanol amount and crystallization temperature on the preparation of V-type complex have been investigated. The optimal conditions are as follow： composite temperature was 110 ℃, ligand amount was 1.2 mL, ethanol amount was 3 mL and crystallization temperature was room temperature. Under optimal conditions, the degree of crystallinity of the composite could reach to 59.49%. 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 HFIP. SEM figures showed that the shape of B-type starch was spherical, which disappeared after complexing of B-type starch with HFIP. V-type starch displayed small pieces.

关 键 词：六氟异丙醇 直链淀粉 V型淀粉复合物 结晶度 影响因素 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]