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当前位置: 首页 > 文章 > 糯玉米淀粉非晶化改性及酯化研究 食品工业科技 2011,32 (7) 308-311+315
Position: Home > Articles > Study on non-crystalline modification of waxy corn starch and its esterification Science and Technology of Food Industry 2011,32 (7) 308-311+315

糯玉米淀粉非晶化改性及酯化研究

作  者：
高媛媛;郑为完;杨婧
单  位：
南昌大学食品科学与技术国家重点实验室
关键词：
糯玉米淀粉;非晶化;微波辐射;辛烯基琥珀酸淀粉酯
摘  要：
采用微波辐照手段处理经酸化的淀粉,考察了不同的浓盐酸添加量、时间及微波功率对酸处理变性淀粉的DE值及溶解度的影响,确定最佳的制备工艺为:添加量为0.2%,微波功率为900W,反应640s。结合X-射线衍射曲线验证淀粉颗粒结构的变化,利用扫描电镜观测颗粒保持的状态。再以自制的非晶颗粒态玉米淀粉为原料,制备辛烯基琥珀酸淀粉酯,以取代度为衡量标准,考察了淀粉乳的初始浓度、pH、反应温度等因素对产品取代度的影响,确定最佳工艺为:淀粉乳浓度40%、pH8.5、反应温度35℃。利用红外光谱法对辛烯基琥珀酸淀粉酯的结构进行表征,并对辛烯基琥珀酸淀粉酯的乳化性质进行研究。
译  名：
Study on non-crystalline modification of waxy corn starch and its esterification
作  者：
GAO Yuan-yuan,ZHENG Wei-wan,YANG Jing (State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
关键词：
waxy corn starch;non-crystallization;microwave radiation;SSOS
摘  要：
Modified starch by acid treatment was treated by microwave radiation.The effect of different factors including acids,time and microwave power on the DE value and solubility of product was investigated.The optimal conditions of preparing modified starch were determined:acids 0.2%,microwave power 900W,and time 640s.Combining X diffraction curve,the change from crystal to non-crystal was confirmed.The granular state was observed by scanning electron microscopy.Starch sodium octenyl succinate(SSOS)was prepared,taking self-made non-crystalline granular starch as raw material.Taken degree of substitution(DS)as evaluation index,the effect of different factors including initial starch concentration,pH and reaction temperature was investigated.The optimal conditions:starch concentration 40%,pH 8.5,and reaction temperature 35℃.The structure of SSOS was characterized by infrared spectroscopy and the emulsification properties were studied.

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