B型微晶山药淀粉的表征  

Characterization of B-Type Microcrystalline Yam Starch

作　　者：周晓微 杭书扬 薛梦豪 张家瑞 刘延奇 ZHOU Xiao-wei;HANG Shu-yang;XUE Meng-hao;ZHANG Jia-rui;LIU Yan-qi(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,郑州450001 [2]食品生产与安全河南省协同创新中心,郑州450001 [3]河南省冷链食品质量安全控制重点实验室,郑州450001

出　　处：《中国调味品》2023年第8期168-172,179,共6页China Condiment

基　　金：河南省自然科学基金项目(222300420580);河南省科技攻关项目(222102110337)。

摘　　要：为改善山药淀粉的性质,以山药淀粉为原料,在35℃条件下经盐酸(2.2 mol/L)水解96 h得酸解山药淀粉,再经溶解、离心和冷冻结晶得到微晶山药淀粉。通过对山药淀粉、酸解山药淀粉和微晶山药淀粉进行结构表征,得到结果:山药淀粉、酸解山药淀粉呈鹅卵石状,粒径约为5~25μm,微晶山药淀粉是直径3~8μm的球形颗粒;山药淀粉、酸解山药淀粉晶型为C型,结晶度分别为42.4%和45.1%,而微晶山药淀粉晶型为B型,结晶度提高至45.8%;酸解和结晶化处理未使淀粉引入新的官能团,但其短程有序性得到了进一步提升;与山药原淀粉相比,酸解山药淀粉和B型微晶山药淀粉的起始分解温度越来越低,分解速率最大时温度逐步上升,微晶淀粉的热稳定性提高;在微晶化过程中山药淀粉分子量不断减小,所形成的酸解淀粉和B型微晶淀粉的葡萄糖聚合度分别为123.27和49.55。In order to improve the properties of yam starch,yam starch is used as the raw material and is hydrolyzed with hydrochloric acid(2.2 mol/L)at 35℃for 96 h to obtain acid hydrolyzed yam starch.The microcrystalline yam starch is then obtained by dissolution,centrifugation and freezing crystallization.Through the structure characterization of yam starch,acid hydrolyzed yam starch and microcrystalline yam starch,the results are obtained:the shape of yam starch and acid hydrolyzed yam starch is like a cobblestone,with the particle size of 5~25μm,and microcrystalline yam starch is spherical particle with the diameter of 3~8μm.The crystal form of yam starch and acid hydrolyzed yam starch is C type,with crystallinity of 42.4%and 45.1%respectively,while the crystal form of microcrystalline yam starch is B type,and the crystallinity increases to 45.8%.Acid hydrolysis and crystallization treatment do not introduce new functional groups into the starch,but its short-range order is further improved.Compared with the original yam starch,the initial decomposition temperature of acid hydrolyzed yam starch and B-type microcrystalline yam starch is lower and lower,and the temperature gradually increases when the decomposition rate reaches its maximum,resulting in the improvement in the thermal stability of microcrystalline starch.During the process of microcrystallization,the molecular weight of yam starch decreases continuously,and the glucose polymerization degrees of the formed acid hydrolyzed starch and B-type microcrystalline starch are 123.27 and 49.55 respectively.

关 键 词：山药淀粉 酸解淀粉 微晶淀粉 结晶度 短程有序性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]