球磨-辛烯基琥珀酸酯化槟榔芋淀粉的特性研究  

Research on the properties of starch modified by ball-milling combined with octenyl succinic anhydride esterification

作　　者：刘灿灿[1] 李涛[1] 万成[1] 黄群[1] 宋洪波[1,2] LIU Can-can , LI Tao , WAN Cheng , HUANG Qun , SONG Hong-bo(1.College of Food Science, Fujian Agricuhure and Forestry University, Fuzhou 350002, China ; 2.Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, Chin)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002

出　　处：《食品工业科技》2018年第10期40-45,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271913);福建农林大学科技创新专项基金(CXZX2017290)

摘　　要：以槟榔芋原淀粉为原料,经球磨和辛烯基琥珀酸酯化制得复合改性淀粉,采用扫描电镜、红外光谱仪、X-射线衍射仪、差示扫描量热仪、快速粘度仪等对其结构和糊化特性进行研究,并与原淀粉、仅酯化和仅球磨的改性淀粉进行比较。结果表明:与原淀粉相比,酯化淀粉颗粒和晶体结构均无明显变化,但红外光谱图在1725、1572 cm^(-1)处出现新吸收峰,糊化温度降低,峰值温度由81.77℃降低到78.83℃,糊黏度升高,峰值黏度由597.67 m Pa·s升高到2066.33 m Pa·s;球磨淀粉颗粒破碎明显,晶体结构严重破坏,糊化温度降低,峰值温度为72.14℃,糊黏度降低,峰值黏度为296.33 m Pa·s。复合改性淀粉颗粒发生熔融、破损严重,取代度由酯化淀粉的0.01756增加到0.01994,酯化程度更高;糊化温度最低,峰值温度为65.69℃;糊黏度最高,峰值黏度为5063.67 m Pa·s。复合改性淀粉具有更好的低温糊化和增稠特性,应用前景广阔。The compound modified starch was prepared from the areca taro native starch which was processed by ball-milling combined with octenyl succinic anhydride.The structure and pasting properties of compound modified starch were studied by scanning electron microscopy,infrared spectroscopy,X-ray diffraction,differential scanning calorimetry,rapid visco-analyser（RVA）and so on,and were compared with the areca taro native starch,esterified and ball-milling modified starch.The result indicated that the granules and crystal structure of esterified starch did not change significantly,but the infrared spectroscopy showed that new absorption peaks were at 1725 cm^（-1）and 1572 cm^（-1）respectively.Besides,compared with that of native starch,the gelatinization temperature of the compound modified starch decreased and the peak temperature decreased from 81.77℃to 78.83℃while the paste viscosity of it increased and the peak viscosity increased from 597.67 m Pa·s to 2066.33 m Pa·s.Moreover,not only did the ball-milling starch particles were broken noticeably,but the crystal structure was damaged severely as well.In addition,the gelatinization temperature of the compound modified starch decreased and the peak temperature was 72.14℃.Furthermore,the paste viscosity of it decreased and the peak viscosity was 296.33 m Pa·s.The compound modified starch granules were liquated and seriously damaged,and the degree of substitution was increased from 0.01756 to 0.01994 compared with that of the esterified starch,which suggested a higher degree of esterification.Its gelatinization temperature was the lowest and the peak temperature was 65.69℃;paste viscosity was the highest and the peak viscosity was 5063.67 m Pa·s.To sum up,the compound modified starch has better low-temperature gelatinization and thickening properties,and broad application prospect.

关 键 词：槟榔芋 淀粉 球磨 辛烯基琥珀酸 特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]