乙酰化羟丙基复合改性玉米淀粉物化特性研究  

Physicochemical Properties of Acetylated and Hydroxypropylated Dual-Modified Corn Starch

作　　者：赵凯[1] 雷鸣 刘丽艳[1] 李君[1] 刘宁[1] 杨春华[1] 陈凤莲[1] Zhao Kai;Lei Ming;Liu Liyan;Li Jun;Liu Ning;Yang Chunhua;Chen Fenglian(Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Haerbin 150076)

机构地区：[1]食品科学与工程省级重点实验室哈尔滨商业大学

出　　处：《中国粮油学报》2019年第10期29-35,共7页Journal of the Chinese Cereals and Oils Association

基　　金：哈尔滨市科技创新人才项目(2014RFXXJ068);哈尔滨商业大学校内科研项目(18XN075)

摘　　要：为揭示乙酰化、羟丙基化及复合改性对玉米淀粉物化特性的影响,通过扫描电子显微镜、X射线衍射仪、红外光谱及差示扫描量热仪研究淀粉的颗粒特性、结晶特性、热焓特性及糊的性质。结果表明:随着取代度的提高,改性淀粉糊的透明度、凝沉性、冻融稳定性均有不同程度的改善;红外结果表明,经过乙酰化羟丙基复合改性后,淀粉分子内引入新的基团,证实了酯化及醚化反应的发生;XRD结果表明,复合改性主要发生在淀粉颗粒的不定形区,改性后淀粉仍为A型结晶结构;从DSC参数可以看出,与原淀粉相比,改性淀粉的糊化起始温度、峰值温度、终止温度及糊化焓均有所降低,表明改性可能会部分破坏淀粉的双螺旋结构,淀粉更易糊化。The present research aims at learning about and grasping the effect of acetylation,hydroxypropylation and dual - modification ( acetylation and hydroxypropylation) on physicochemical properties of normal corn starch ( NCS).The morphological,thermal,crystalline,and pasting properties were studied through scanning electron micrograph ( SEM),X - ray diffraction ( XRD),infrared spectrum ( IR),and differential scanning calorimetry ( DSC).The results showed that the paste transparency,retrogradation stability,and freeze - thaw stability of acetylated and hydroxypropylated starch were improved with the increase of dual - modification degree.The results of IR indicated that,after acetylation and hydroxypropylation dual - modification,new chemical groups were introduced in starch molecules,indicating an esterification reaction during dual - modification.XRD results revealed that,acetylation, hydroxypropylation,and dual - modification,mainly occurred in the amorphous regions of starch granules;crystalline structure of the starch had no obvious change.Compared with those of native starch,the onset temperature ( To),peak temperature ( Tp),conclusion temperature ( Tc),and enthalpy change (ΔH) of mono and dual - modified starches reduced significantly,indicating that after mono and dual - modification,part of the double helix structure of starch granules was destroyed.As a result,less energy was needed to unlock the double helix of starch granules at the moment of phase transition.

关 键 词：玉米淀粉 乙酰化 羟丙基化 复合改性 物化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]