乳酸改性糯米淀粉制备及物化性质研究  

Study on the preparation and physicochemical properties of glutinous rice starch modified by lactic acid

作　　者：韦冬梅 张莹莹 邓昌月 周裔彬 WEI Dong-mei;ZHANG Ying-ying;DENG Change-yue;ZHOU Yi-bin(School of Tea&Food Science Technology,Anhui Agricultural University,Anhui Engineering Laboratory for Agro-products Processing,Hefei 230036,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《粮食与油脂》2022年第12期63-67,78,共6页Cereals & Oils

基　　金：安徽省科技攻关项目(1704a07020098)资助。

摘　　要：以糯米淀粉为原料,用乳酸为改性剂制备乳酸酯糯米淀粉。通过单因素试验分析乳酸酯糯米淀粉的制备条件,并研究其物化性质。结果表明:乳酸酯糯米淀粉的最佳制备条件为反应温度110℃、反应时间120 min、乳酸溶液体积分数40%;改性后,在1738 cm^(-1)处出现酯羰基特征峰,淀粉结晶度从糯米淀粉的30.76%下降到26.12%,黏度下降明显,淀粉糊化温度降低,淀粉的接触角从37.37°升高到75.41°,使淀粉的疏水性得到明显改善。Lactated glutinous rice starch was prepared by using glutinous rice starch as raw material and lactic acid as modifier.The preparation conditions and physicochemical properties of lactate glutinous rice starch were studied by single factor test.The results showed that the optimum preparation conditions of lactate glutinous rice starch were reaction temperature 110℃,reaction time 120 min and volume fraction of lactate solution 40%.After modification,the characteristic peak of ester carbonyl group appeared at 1738 cm^(-1),the starch crystal decreased from 30.76%to 26.12%,the viscosity decreased significantly,the starch gelatinization temperature decreased,the starch contact angle increased from 37.37°to 75.41°,and the hydrophobicity of the starch was significantly improved.

关 键 词：糯米淀粉 乳酸 改性 物化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]