不同取代度交联紫薯淀粉性能与表征  

Properties and Characterization of Cross-linked Purple Potato Starch with Different Degrees of Substitution

作　　者：方焕新 林钦淋 薛旭亮 卢旭[1,2,3] 缪松 张龙涛 邓凯波[1,2,3] FANG Huanxin;LIN Qinlin;XUE Xuliang;LU Xu;MIAO Song;ZHANG Longtao;DENG Kaibo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;China-Ireland International Research Center of Food Material Science and Structural Design,Fuzhou 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,China;Teagasc Food Research Centre,Ministry of Agriculture,Cork 999014,Ireland)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国-爱尔兰国际合作食品物质学与结构设计研究中心,福建福州350002 [3]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002 [4]爱尔兰农业部Teagasc食品研究中心,爱尔兰科克999014

出　　处：《食品工业科技》2023年第3期125-132,共8页Science and Technology of Food Industry

基　　金：福建农林大学国际科技合作与交流项目(KXGH17001);福建省自然科学基金项目(2019J01391);福建省特种淀粉品质科学与加工技术重点实验室开放课题(FJDF201807);福建省高校创新团队发展计划(闽教科【2020】12号)。

摘　　要：为探究不同取代度对交联淀粉的影响,本文以紫薯淀粉为原料,以三偏磷酸钠和三聚磷酸钠混合物为交联剂,制备了交联紫薯淀粉,并对不同取代度(0.0053~0.0212)交联紫薯淀粉进行了性能测定及表征。结果表明:随着取代度的增加,交联紫薯淀粉的透明度和溶解度上升,膨胀度下降,冻融稳定性增加。紫薯淀粉颗粒的表面完整光滑,而交联紫薯淀粉颗粒则呈现剥离状外观,颗粒之间作用力增强,黏连聚集现象明显。所有样品的结晶类型均为C型结晶,交联紫薯淀粉平均粒径与紫薯淀粉相比差异不显著,但结晶度则随取代度升高而逐渐下降,且交联紫薯淀粉所带负电荷也随取代度升高而逐渐增多。因此,与紫薯淀粉相比,交联紫薯淀粉的多种性能均有所提升,且与取代度关系密切,这为紫薯资源的深入开发提供了理论依据。In this study,cross-linked purple potato starch was prepared from purple potato starch and a mixture of sodium tripolyphosphate and sodium trimetaphosphate as crosslinking agent,aiming at studying the effect of different degrees of substitution(0.0053~0.0212)on cross-linked starch,determining and characterizing the properties of cross-linked purple potato starch with different degrees of substitution.The results showed that with the increase of degree of substitution,the cross-linked purple potato starch of transparency and solubility degree boosted,swelling degree decreased,and freezing-thaw stability increased.The surface of purple potato starch was intact and smooth,but the cross-linked purple potato starch presented a stripped-off appearance.The force of interparticle of cross-linked purple potato starch increased,and the adhesion and aggregation of cross-linked purple potato starch represented obviously.All the crystallization of samples was C-type,the average particle size of cross-linked purple potato starch was not significantly different compared with purple potato starch,but the crystallinity decreased with the increase of degree of substitution.The negative charge of cross-linked purple potato starch also increased with the increased degree of substitution.Therefore,the properties of cross-linked purple potato starch were greatly improved compared with purple potato starch and were closely associated with degree of substitution,which provided theoretical basis for the further development of purple potato resources.

关 键 词：紫薯淀粉 交联紫薯淀粉 取代度 理化性质 微观结构 电位 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]