食品科学 ›› 2009, Vol. 30 ›› Issue (3): 130-133.doi: 10.7506/spkx1002-6630-200903028

• 基础研究 • 上一篇    下一篇

冷溶玉米淀粉的制备及其微观结构与物理性质的变化

孙 平,钱娟娟,杨俊霞,唐小华,卜庆珍   

  1. 天津科技大学食品工程与生物技术学院
  • 收稿日期:2008-03-11 修回日期:2008-05-06 出版日期:2009-02-01 发布日期:2010-12-29
  • 通讯作者: 孙平 E-mail:sping@tust.edu.cn

Preparation of Cold Water Soluble Cornstarch and Changes of Its Microstructure and Physical Properties

SUN Ping,QIAN Juan-juan,YANG Jun-xia,TANG Xiao-hua,BU Qing-zhen   

  1. (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Received:2008-03-11 Revised:2008-05-06 Online:2009-02-01 Published:2010-12-29
  • Contact: SUN Ping, E-mail:sping@tust.edu.cn

摘要:

本研究以玉米淀粉为原料,采用乙醇介质碱法催化方法制备冷水可溶性淀粉,并应用原子力显微镜(AFM)对玉米原淀粉、冷溶淀粉颗粒的微观结构进行扫描观测。同时对不同淀粉浆液的透明度、溶解度、凝沉性等物性进行测试分析。通过正交试验优化反应的条件,结果表明,本实验制备的冷溶淀粉不仅易溶解,而且无显著的残渣。

关键词: 冷水可溶淀粉, 原子力显微镜, 玉米淀粉

Abstract:

Cold water soluble cornstarch was prepared from original cornstarch by ethanol-medium alkaline catalysis. Atomic force microscope (AFM) was used to compare the microstructures of original and cold water soluble cornstarches. The transparency, solubility and coagulation of various starches were determined. Moreover, the conditions of reaction were optimized using orthogonal test. The experimental results showed that the prepared cold water soluble starch can be easily dissolved without significant residue.

Key words: cold water soluble starch, atomic force microscope (AFM), cornstarch

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