非晶态颗粒淀粉和相应的羧甲基淀粉的制备及特性研究。
Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch.
机构信息
School of Food Science and Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China.
出版信息
Int J Biol Macromol. 2017 Oct;103:656-662. doi: 10.1016/j.ijbiomac.2017.05.131. Epub 2017 May 22.
Native corn starch slurried in 50% ethanol solution was treated at 60°C, 70°C, 80°C, and 85°C, respectively. The resultant starches were investigated by polarized microscopy, scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). The Maltese cross of ethanol-heating treated starch gradually weaken with increasing temperature and completely disappeared at 85°C. SEM data indicated the treated granular exhibited a rougher surface with more pores and grooves than native starch granular, but the shape of the treated starch was still intact. DSC and XRD data confirmed ethanol-heating treated starch changed from crystalline to non-crystalline structure at 85°C. The highest degree of substitution (DS) and corresponding reaction efficiency (RE) for the carboxymethylation of native starch were 0.66 and 36.7%, respectively, while the corresponding DS and RE for non-crystalline granular starches increased by 0.29 and 16.1% at the same reaction condition, respectively.
将天然玉米淀粉在 50%乙醇溶液中制成浆料，分别在 60°C、70°C、80°C 和 85°C 下进行处理。通过偏光显微镜、扫描电子显微镜（SEM）、差示扫描量热法（DSC）和 X 射线衍射法（XRD）对所得淀粉进行了研究。随着温度的升高，乙醇加热处理淀粉的马耳他十字逐渐减弱，在 85°C 时完全消失。SEM 数据表明，处理后的颗粒表面比天然淀粉颗粒更粗糙，有更多的孔和槽，但处理后的淀粉形状仍保持完整。DSC 和 XRD 数据证实，乙醇加热处理淀粉在 85°C 时从结晶态转变为非晶态结构。天然淀粉的羧甲基化取代度（DS）和相应的反应效率（RE）最高分别为 0.66 和 36.7%，而在相同反应条件下，非晶颗粒淀粉的相应 DS 和 RE 分别增加了 0.29 和 16.1%。
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