羟丙基木薯淀粉水凝胶的构建及性能研究  

Construction and Properties of Hydroxypropyl Cassava Starch Hydrogel

作　　者：孙带涌 孙琪 姬娜[1] 秦洋[1] 韩冬梅 孙庆杰[1] SUN Daiyong;SUN Qi;JI Na;QIN Yang;HAN Dongmei;SUN Qingjie(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Rongcheng Inspection and Testing Center,Weihai 264399,China;Yishui County Administrative Examination and Approval Service Bureau,Linyi 276401,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]山东省荣成市检验检测中心,山东威海264399 [3]山东省沂水县行政审批服务局,山东临沂276401

出　　处：《食品与生物技术学报》2022年第11期98-103,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31972028);山东省自然科学基金项目(ZR2020QC243)。

摘　　要：近年来,淀粉基水凝胶的研究备受关注,但是天然淀粉水凝胶存在高脆性、低拉伸性等缺陷,限制了它的应用。本研究旨在通过羟丙基改性木薯淀粉提高其凝胶特性,并将羟丙基木薯淀粉与玉米淀粉复配,探究复配淀粉水凝胶的性能。结果表明,木薯淀粉经羟丙基化改性后,焓值从14.885 J/g降低到7.780 J/g,结晶度由28.2%降低到22.1%,其构成的水凝胶拉伸应变从320%提高到550%。通过将羟丙基木薯淀粉与玉米淀粉复配,提高了复配淀粉凝胶的拉伸应变,能够拓展其在工业、农业、食品等领域的应用。In recent years,study on starch-based hydrogels has attracted much attention,however,the application of natural starch hydrogels is limited by their high brittleness and low tensile properties.This work aimed to improve the gel properties of starch by modifying cassava starch with hydroxypropyl.A hydrogel was constructed using the obtained hydroxypropyl cassava starch compounded with corn starch to exploring the hydrogel properties.The results showed that the enthalpy of cassava starch after hydroxypropylation decreased from 14.885 J/g to 7.780 J/g,the crystallinity decreased from 28.2%to 22.1%,while the tensile strain of its hydrogel increased from 320%to 550%.The tensile strain of compounded starch gel was also improved,greatly expanding its application in industry,agriculture,food and other fields.

关 键 词：木薯淀粉 淀粉改性 羟丙基化 淀粉凝胶 凝胶性能 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]