酸解时间对B型玉米微晶淀粉结构的影响  

Effect of Different Acidic Days on the Structure of B-type Corn Microcrystal ine Starch

作　　者：闫溢哲 冯琳琳 周亚萍 史苗苗 刘延奇 YAN Yizhe;FENG Linlin;ZHOU Yaping;SHI Miaomiao;LIU Yanqi(School of Food Biological Engineering, Zhengzhou University of Light Industry,Zhengzhou 450002;Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450002)

机构地区：[1]郑州轻工业大学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：《食品工业》2019年第7期80-84,共5页The Food Industry

基　　金：国家自然科学基金(21502177);河南省科技攻关计划(182102110248、182102310903,192102110104,192102110213);河南省高等学校重点科研项目计划基础研究专项(19ZX012);河南省高等学校青年骨干教师培养计划(2018GGJS093)

摘　　要：主要以普通玉米淀粉为原料,经不同天数温和酸解、糊化重结晶后制备得到系列B型玉米微晶淀粉,并采用扫描电子显微镜(SEM)、X-射线衍射仪(XRD)、傅里叶变换红外光谱仪(FTIR)、便携式拉曼光谱仪(RAMAN)对不同酸解时间的B型玉米微晶淀粉进行表征。SEM结果表明随着酸解时间的增加,微晶淀粉的颗粒形貌发生极大变化,球晶颗粒表面圆滑,颗粒尺寸变小且越来越均一;XRD结果显示,随着酸解时间延长,衍射峰强度逐渐增强,微晶淀粉相对结晶度增加;红外光谱和拉曼光谱分析结果表明,特征基团峰位置没有发生明显的变化,但是随着酸解时间的增加,微晶淀粉的短程有序性增强。研究对玉米微晶淀粉的制备及其结构研究具有重要意义。Using corn starch as raw material, B-type corn microcrystalline starch was prepared through acidolysis for various days and recrystallization. Scanning electron microscopy(SEM), X-ray diffraction(XRD), Fourier transform infrared(FTIR),and portable Raman spectroscopy were used to characterize B-type microcrystalline starch with different acid hydrolysis times. The SEM result showed that the morphological characteristics of starch granules changed significantly. As the number of days increased, the starch granules had a smoother surface, and the starch granules became smaller and more uniform. The XRD result revealed that the diffraction peak was more obvious, and the relative crystallinity was increased. The FTIR and Raman spectrum analysis showed that there was no obvious change in the position of the characteristic group peak. However,the short-range order structure of microcrystalline starch was enhanced with the increase of the acid hydrolysis time.

关 键 词：玉米淀粉 B型微晶淀粉 酸解时间 结构特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]