玉米多孔淀粉颗粒结构及性质的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 128-132.

玉米多孔淀粉颗粒结构及性质的研究

徐忠, 缪铭, 刘明丽, 张海华

哈尔滨商业大学食品工程学院；江南大学食品学院

出版日期:2006-10-15 发布日期:2011-11-16

Study on the Granule Structure and Properties of Corn Porous Starch

XU Zhong, MIAO Ming, LIU Ming-Li, ZHANG Hai-Hua

1.College of Food Engineering, Harbin Commercial University, Harbin 150076, China; 2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 多孔淀粉是生淀粉酶在低于淀粉糊化温度下水解各种淀粉形成的一种中空的变性淀粉。作为一种高效、无毒、安全的新型有机吸附剂被广泛用于食品、医药、农业、化妆品、造纸等行业。本文探讨原淀粉被生淀粉酶水解后颗粒结构和性质的变化,为多孔淀粉工业化生产和拓宽其应用范围提供一定的理论依据。采用比表面积分析仪、扫描电镜、X射线衍射分析和差热分析等测试方法对酶解前后的玉米淀粉颗粒进行结构和性能分析。通过BET法测定的多孔淀粉的比表面积、比孔容大小均比原淀粉增大,淀粉颗粒表面呈蜂窝状,孔密度均一,结晶度提高,糊化温度范围变窄,但是吸热焓无显著变化。原淀粉通过生淀粉酶在低于淀粉糊化温度下水解得到的多孔淀粉缓释载体,其颗粒结构及性质均发生了变化。

关键词: 玉米多孔淀粉, 比表面积, 颗粒形貌, 结晶度, 热焓特性

Abstract: Porous starch, a new type of modified starch with hollow, can be produced by hydrolyzing various raw starcheswith enzymes which can act on them at the temperature lower than that needs for starch gelatinization. It can be widely used in many Industries as a new kind of sorbent with high efficiency, innocuity and safety, including food, pharmacyeutical, agricultural, cosmetic, paper making and other industry. In this paper, the changes of granule structure and properties of native starch by enzymatic hydrolysis are discussed. It can supply theoretical foundation for industrialized production and broadening application range of porous starch. The remaining starch granules after enzymatic hydrolysis were analyzed specific surface area and aperture distributing by specific surface area analyser, the microstructure by scanning electron microscopy(SEM), the crystallinity by X-ray diffraction and the thermal-stability by DSC. The results show BET specific surface area, specific pore volume and distributing aperture diameter of porous starch are increased compared with native starch, porous starch granule looks like honeycomb, porous density is homogeneous, the crystallinity increases and the range of gelatinisation temperature narrows, but the change of endothermic enthalpy is not salience. The granule structure and properties of sustained releasing carrier — porous starch are changed through enzymatic hydrolysis of raw starches at the temperature lower than that needs for starch gelatinization.

Key words: , porous starch； specific surface area； granule morphology； crystallinity； heat enthalpy property；

徐忠, 缪铭, 刘明丽, 张海华.
玉米多孔淀粉颗粒结构及性质的研究[J]. 食品科学, 2006, 27(10): 128-132.

XU Zhong, MIAO Ming, LIU Ming-Li, ZHANG Hai-Hua. Study on the Granule Structure and Properties of Corn Porous Starch[J]. FOOD SCIENCE, 2006, 27(10): 128-132.

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