酶解处理对糯性玉米淀粉多层次结构特性及热性质的影响  

Effects of enzymolysis treatment on the microstructure and thermal properties of waxy corn starch granule

作　　者：肖云鹏[1] 余世锋[1] XIAO Yunpeng;YU Shifeng(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院

出　　处：《食品科技》2019年第8期248-253,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31101343);2018年度省属高校科技成果研发项目(TSTAU-R2018007);黑龙江省教育厅基本业务专项(粮头食尾)(LTSW201707);植物性食品加工技术项目(YSTSXK201805)

摘　　要：以糯性玉米淀粉为原料,采用酶解处理,通过微滤膜过滤分离获得不同酶解时间处理的玉米淀粉颗粒,进而采用扫描电镜、X-射线衍射和差示扫描量热仪等测定分析了酶解处理前后糯性玉米淀粉颗粒不同层次结构改变和热性质变化。实验结果表明:酶解处理可引起糯性玉米淀粉颗粒微观结构改变,破坏结晶层和无定形层,改变淀粉颗粒生长环结构,降低结晶度,而且酶解过程显著可降低淀粉颗粒粒径。另外,酶解处理会显著改变糯性玉米淀粉颗粒的热性质,糊化熔点、峰值温度先增大然后降低,但是焓变值随酶解时间延长而持续降低。因此,通过控制酶解处理过程可有效改变淀粉颗粒微观结构层次及其热性质,可利用酶解处理开发不同用途的变性淀粉。The waxy corn starch were processed by enzymolysis treatment method,the granule morphology,particle size,mean diameter,polarization cross,crystallinity properties and thermal properties of waxy corn starch were investigated by scanning electron microscopy,polarized light microscope, X-ray diffraction and differential scanning calorimeter,respectively.Results showed that enzymolysis treatment can significantly change the microstructure of waxy corn starch granule,destroy crystalline and amorphous structure,change growth ring structure,decrease crystallinity,and significantly decrease the particle size.Moreover,the thermal properties were changed significantly during enzymolysis process, the gelatinization melting point and peak temperature increase in firstly,and then decreased,however,the enthalpy value decreased with enzymolysis time.Therefore,we can use enzymolysis method to change the microstructure and thermal properties of starch granule,and developing different kinds of modification starches to satisfy different industrial application.

关 键 词：糯玉米淀粉 酶解 结构特性 淀粉颗粒 热性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]