Zhao Yuxin, Zheng Zhijing, Zhao Ying, Chen Jian, Tang Shuai
Key Laboratory of Food Nutrition and Functional Food of Hainan Province; Engineering Research Center of Utilization of Tropical polysaccharide resources, Ministry of Education, College of Food Science and Engineering, Hainan University, Haikou, 570228, China.
Haikou Xiuying Center for Disease Prevention and Control, Haikou, 570210, China.
Food Chem X. 2024 Jul 18;23:101670. doi: 10.1016/j.fochx.2024.101670. eCollection 2024 Oct 30.
This study aimed to examine the changes in the structural characterization of cross-linked tapioca treated with sodium trimetaphosphate(STMP). The degree of substitution in the cross-linked starch was determined by the iodine absorption method. Scanning electron microscopy, particle size measurement, Fourier-transform infrared spectroscopy (FT-IR), and x-ray diffraction (XRD) were used to characterize the structure of modified tapioca starch at different substitution degrees. The results demonstrated that the degree of substitution of cross-linked starch increased with the increase in the amount of the cross-linking agent. The modified starch particles aggregated to form a mass structure, but the average particle size did not change with the cross-linker content and was about 17 μm. FT-IR and XRD experiments showed that the cross-linking esterification of starch with sodium trimetaphosphate generated new phosphate groups, increasing the content of phosphoric acid in starch, and the A-type crystalline structure of starch was not changed.
本研究旨在考察经三聚偏磷酸钠（STMP）处理的交联木薯淀粉的结构特征变化。采用碘吸收法测定交联淀粉的取代度。利用扫描电子显微镜、粒度测量、傅里叶变换红外光谱（FT-IR）和X射线衍射（XRD）对不同取代度的改性木薯淀粉结构进行表征。结果表明，交联淀粉的取代度随交联剂用量的增加而增大。改性淀粉颗粒聚集形成块状结构，但平均粒径不随交联剂含量变化，约为17μm。FT-IR和XRD实验表明，淀粉与三聚偏磷酸钠的交联酯化反应产生了新的磷酸基团，增加了淀粉中磷酸的含量，且淀粉的A型晶体结构未发生变化。
