绿豆多孔淀粉的制备、表征及吸油特性  

Preparation, Characterization and Oil-Adsorption Properties of Porous Mung Bean Starch

作　　者：方晨璐 李超 王莹[1] 孟茁越 FANG Chenlu;LI Chao;WANG Ying;MENG Zhuoyue(School of Pharmaceutical and Chemical Engineering,Xianyang Vocational Technical College,Xi'an 712000,Shaanxi,China;Shaanxi Testing Institute of Product Quality Supervision,Xi'an 710048,Shaanxi,China;School of Chemistry and Chemical Engineering,Shaanxi University of Science and Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]咸阳职业技术学院医药化工学院,陕西西安712000 [2]陕西省产品质量监督检验研究院,陕西西安710048 [3]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《食品研究与开发》2023年第13期77-82,共6页Food Research and Development

基　　金：陕西省教育厅科学研究计划项目(22JK0608)。

摘　　要：以绿豆淀粉为研究对象,以吸油率为指标,通过改变水热处理中的各试验因素及范围,建立多孔淀粉的制备方法。并采用激光粒度仪、压汞仪、扫描电子显微镜、X-射线衍射仪等对多孔淀粉的理化性能和结构性能进行表征。结果表明:当淀粉乳浓度为2.0%,处理温度为78℃,处理时间为13.0 min时,可以获得多孔淀粉,其吸油率和得率分别为69.8%和84.6%。性能表征结果显示多孔淀粉直链淀粉含量、平均粒径、比表面积、孔隙率和中值孔径分别为14.2%、63.4μm、0.694 m^(2)/g、67.5%和5.2μm,其形态呈颗粒状,表面为类似淀粉凝胶网络的多孔结构。相较原淀粉,多孔淀粉的相对结晶度和短程有序度均较低。This study took mung bean starch as the research object and oil-adsorption rate as the index and established the method for preparing porous starch by changing various experimental factors and ranges in hydrothermal treatment.The physical and chemical properties and structural properties of porous starch were characterized by a laser particle size analyzer,mercury porosimeter,scanning electron microscope,X-ray diffractometer,and so on.The results showed that when starch granules were processed under the condition that the starch milk concentration was 2.0%,the treatment temperature was 78℃,and the treatment time was 13.0 min,porous starch could be obtained,and the oil absorption rate and yield were 69.8%and 84.6%respectively.The performance characterization results showed that the amylose content,average particle size,specific surface area,porosity,and median pore diameter of porous starch were 14.2%,63.4μm,0.694 m^(2)/g,67.5%,and 5.2μm,respectively.Porous starch was granular with the surface having a porous structure similar to a starch gel network.The relative crystallinity and short-range order degree of porous starch were lower than those of native starch.

关 键 词：绿豆淀粉 多孔淀粉 水热处理 性能表征 吸油特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]