变性与非变性淀粉的理化性质研究  

Physicochemical Properties of Degenerative and Non-degenerated Starch

作　　者：张丽芬 苏桦萍 胡宗颖 刘琪贞 赖坤龙 ZHANG Lifen;SU Huaping;HU Zongying;LIU Qizhen;LAI Kunlong(College of Environmental and Biological Engineering,Putian University,Putian 351100,Fujian China;New Engineering Industry College,Putian University,Putian 351100,Fujian China)

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100 [2]莆田学院新工科产业学院,福建莆田351100

出　　处：《河南科学》2024年第8期1131-1137,共7页Henan Science

基　　金：福建省科技厅面上项目(2021J011106);福建省教育厅中青年教师教育科研项目(JAT190581);福建省科技特派员项目(F2022KTP065,F2021KTP028);福建省大学生创新创业(202211498006)。

摘　　要：利用扫描电子显微镜、XRD-6100型X-射线衍射仪、TU-1810型紫外可见分光光度计对小麦、玉米等8种淀粉的结晶特性、透明度、凝沉性、冻融稳定性和淀粉凝胶的质构特性进行比较和分析.结果表明,变性淀粉和非变性淀粉颗粒的微观形貌基本相同;木薯淀粉的结晶度最大,马铃薯淀粉的最小,变性对淀粉的结晶度影响较小;薯类淀粉的透明度均明显高于谷类,马铃薯淀粉的透明度最好;薯类淀粉凝沉性比谷类淀粉好,不易老化;玉米淀粉的冻融稳定性最好;谷类淀粉有较大的硬度、弹性、胶着性和咀嚼性,薯类淀粉有较大的回复性、黏性和内聚性,变性淀粉的胶着性和咀嚼性更小,相差率均超30%.The crystallization characteristics,transparency,retrogradation,freeze-thaw stability and texture characteristics of starch gums of eight kinds of starches such as wheat and corn were compared and analyzed by scanning electron microscope,XRD-6100 X-ray diffractometer and TU-1810 UV-VIS spectrophotometer.The results showed that the micromorphologies of the granules of modified starch and non-modified starch were basically the same.Cassava starch had the largest crystallinity and potato starch had the smallest crystallinity.Denaturation had little effect on the crystallinity of starch.The transparency of tuber starch was significantly higher than that of cereal starch,and the transparency of potato starch was the best.Tuber starch had better retrogradation than cereal starch and was not easy to aging.The freeze-thaw stability of corn starch was the best.Cereal starch had greater hardness,elasticity,gumminess and chewiness.Grain starch had higher resilience,viscosity and cohesiveness.The gumminess and chewiness of denatured starch were smaller than nature starch,and the difference rate was more than 30%.

关 键 词：淀粉 微观形貌 结晶特性 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]