柠檬酸钠对淀粉糊化性与淀粉基质膜成膜性能的影响  

Effect of sodium citrate on corn starch gelitinization and starchy film formation

作　　者：徐亚杰[1] 刘斌[1] 王思予[1] 王莹[1] 李大军[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品工业科技》2017年第10期313-317,共5页Science and Technology of Food Industry

基　　金：吉林省科技厅重点项目(20150204035NY)

摘　　要：对柠檬酸钠影响玉米淀粉糊化性与成膜性的机制进行研究。在5%的淀粉悬液中,按质量浓度分别加入0.0%、0.05%、0.1%、0.2%、0.4%、0.8%柠檬酸钠,混合液搅拌并加热至充分糊化。通过对淀粉膨胀度、溶解性、透光率、吸水性、凝沉性、电导性及红外光谱的测定,探究柠檬酸钠对玉米淀粉糊化性的影响。再分别添加上述浓度的柠檬酸钠,制备玉米淀粉-甘油-海藻酸钠复合膜,检测并分析膜的机械性能、水蒸气阻隔性、透明度和热稳定性。结果表明:添加柠檬酸钠提高了淀粉膨胀度、溶解性、透光率、吸水率,降低了淀粉凝沉性;提高了淀粉基复合膜的拉伸强度、断裂伸长率及热稳定性,降低了膜透明度及水蒸气透过率。柠檬酸钠参与了淀粉糊化和成膜过程中分子间理化相互作用,改变了玉米淀粉糊化性与成膜性。To study the mechanism of sodium citrate interfering on corn starch gelatinization and filmforming ability, sodium citrates with levels of 0.0% , 0.05% , 0.1% , 0.2% , 0.4% , 0.8% were added in 5% starch suspension, that were mixed and heated to fully gelatinized.The swelling degree, solubility, transmittance, water absorption, retrogradation, electrical conductivity and IR photograph were examined.With same levels listed, sodium citrates were added in corn starch-glycerol-sodium alginate to form composite films. Mechanical properties, water vapor barrier property and transparency of the films were detected, and film＇s thermal stability was analyzed with DSC. Results showed that swelling degree, solubility, light transmittance, water absorption of corn starch raised as adding citrate sodium, while, starch＇ s retrogradation reduced; composited film＇ s tensile strength,elongation at break,thermal stability were improved and the film＇ s transparency and water vapor transmittance were reduced.Sodium citrate involved in starch gelatinizating and film-forming process in physical- chemical interaction of molecules, so as to effect the corn starch gelatinization and film forming ability.

关 键 词：玉米淀粉 柠檬酸钠 糊化 成膜 

分 类 号：TS206[轻工技术与工程—食品科学]