非晶颗粒态西米淀粉的理化性质研究  

Study on physicochemical properties of non-crystal sago starch granule

作　　者：李芬芬 张本山[2] 高凌云[2] LI Fen-fen;ZHANG Ben-shan;GAO Ling-yun(Hanjiang Normal University, Shiyan 442000, Hubei, China;College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640,Guangdong, China)

机构地区：[1]汉江师范学院,湖北十堰442000 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2017年第11期38-40,共3页Cereals & Oils

基　　金：湖北省教育厅科学技术研究项目(Q20173101)

摘　　要：利用乙醇溶剂法制备非晶颗粒态西米淀粉,并对其理化性质进行研究。研究表明:非晶颗粒态西米淀粉具有特殊的偏光性质,中心具有同心圆形的亮环;在乙醇溶剂中进行西米淀粉颗粒的非晶化转化过程中,原有的结晶结构完全破坏,西米淀粉形成了新的结晶结构,X-衍射图谱在13、21°有2个新的衍射峰,结晶类型也由原来的A型转变为V型;由于新晶体的形成,非晶颗粒态西米淀粉的耐高温能力提高,糊的透明度由29.1%下降到4.7%。The non-crystal sago starch granule was prepared by ethanol solvent method, and the physicochemical properties were studied.The results showed that the non-crystal sago starch granule had special polarized properties, and concentric circles of bright ring occurred in the center of polarized picture. In the process of amorphous transformation of starch granule in the ethanol solvent, the original crystalline structure was completely destroyed, and the starches formed a new crystalline structure. New diffraction peaks at 13, 21°were added in the X-ray diffraction spectrum. Crystalline structure transfered from A-type to V-type. With the new crystal, high temperature resistant capability was improved, The transparency decreased to 4.7% from 29.1%.

关 键 词：西米淀粉 非晶化 性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]