交联氧化乙酰化蜡质玉米淀粉性质的研究  

Study on properties of cross-linked oxidized acetylated waxy corn starch

作　　者：黄秀锦 童群义[1] HUANG Xiu-jin;TONG Qun-yi(School of Food Science and Technology, Jiangnan University, Wuxi , Jiangsu 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2018年第3期19-22,共4页Food and Machinery

摘　　要：以蜡质玉米淀粉为原料、三偏磷酸钠为交联剂、次氯酸钠为氧化剂、醋酸酐为乙酰化试剂,采用湿法工艺制备交联氧化乙酰化复合变性淀粉,并利用扫描电镜(SEM)及红外光谱仪(FT-IR)分析其淀粉颗粒的形貌及结构。结果显示:复合变性处理后的淀粉白度升高至97.2,糊透光率升高至71.0%,耐酸及抗剪切性能也有所改善。扫描电镜图表现了淀粉颗粒形貌的变化,红外光谱图中展现的各基团的特征吸收峰表明其分子结构发生了改变。蜡质玉米淀粉采用复合变性的处理手段,有益于增强其在食品加工领域的应用价值。The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material,sodium trimetaphosphate as cross-linking agent,sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent.The morphology and structure of the starch granules were analyzed by scanning electron microscope（SEM）and Fourier transform infrared spectrometer（FT-IR）.The whiteness,transparency,gelatinization characteristics,acid and shear resistance of the compound modified starch were measured.The results showed that the whiteness of the modified starch was increased to 97.2,the light transmittance of the paste was up to 71.0% as well as the acid and shear resistance were also improved.The picture of SEM showed the changes about the starch particle morphology.The infrared spectrum manifested the characteristic absorption peak of each group,confirming the change of its molecular structure.The preparation of compound modified starch is beneficial to improve the application value of waxy corn starch in the food industry.

关 键 词：蜡质玉米淀粉 交联 氧化 乙酰化 性能 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]