玉米淀粉与玉米变性淀粉性质比较研究

测定了玉米淀粉、羟丙基淀粉、羧甲基淀粉、淀粉磷酸酯的冻融稳定性、透光率、膨胀度、粘度、糊化特性等主要物理性质并进行了比较。试验结果表明：变性淀粉与玉米淀粉的性质不同，由于变性淀粉引进了羟丙基、羧甲基、磷酸基团等亲水性基团，使淀粉极性增强，亲水能力增大，使其都具有较强的冻融稳定性、抗凝沉性，较高的膨胀度、透明度，因此变性淀粉具有更广阔的应用性。     

玉米淀粉和马铃薯淀粉共混糊化及凝胶特性的研究

本文研究了不同比例（100:0、75:25、50:50、25:70及0:100）玉米淀粉和马铃薯淀粉混合物的糊化及凝胶特性。结果表明,玉米淀粉的峰值黏度(3.07 Pa?s)、最终黏度(2.99 Pa?s)、稠度系数（11.31）及流体行为指数（0.39）均显著低于马铃薯淀粉（分别7.04 Pa?s、3.98 Pa?s、33.18和0.62）,而糊化温度（76.18℃）显著高于马铃薯淀粉（71.05 ℃）,混合物的相应值均介于2种纯淀粉之间,但并不呈线性关系,凝胶的破断力和水分子状态等参数也呈类似特征,表明2种淀粉在搅拌下加热糊化时发生了相互作用。静置状态下加热测得的凝胶化焓值呈累加效应。     

玉米淀粉和红薯淀粉对草鱼鱼糜凝胶性质的影响

以草鱼鱼糜凝胶为研究对象,从凝胶质地特性(破断强度、凹陷度、压缩功、凝胶强度)和凝胶析水率2方面研究了添加玉米淀粉和红薯淀粉对草鱼鱼糜凝胶品质的影响,结果表明:添加玉米淀粉和红薯淀粉均可改善草鱼鱼糜凝胶的质构性质,2种淀粉的适宜添加量分别为10.8%和7.2%;2种淀粉对草鱼鱼糜凝胶性质的改善作用大小不同,在各自的适宜添加量条件下,红薯淀粉对草鱼鱼糜凝胶性质的改善效果比玉米淀粉更明显。     

玉米淀粉的变性和用途

淀粉是世界上最为丰富广泛的日用品，其用途也较过去几年有迅速增长，当前，美国玉米湿磨法生产的淀粉约190万吨(42亿磅)，还有约906万吨(200亿磅)转化为甜味剂。也许由于能改变淀粉的结构和相关的特性，其产品用途将会进一步扩大。     

玉米氧化变性淀粉在贡缎类织物上的应用

本文重点阐述山西玉米氧化变性淀粉的制作工艺流程,上浆机理及在纯棉贡(?)类织物的上浆效果。     

玉米变性淀粉的研究进展

我国玉米资源丰富,产量位居世界第二位。且玉米淀粉含量高,现代淀粉工业主要以玉米为主。本研究介绍了玉米热处理变性淀粉、氧化淀粉、醋酸酯淀粉及复合变性淀粉的研究进展,为变性淀粉科学研究和淀粉工业的发展提供了依据。     

明胶/淀粉复合膜的界面相容性

采用溶液共混法制备了明胶/淀粉复合膜,探索不同增塑剂对明胶/淀粉复合膜界面相容性的影响。通过紫外可见分光光度计、差示扫描量热分析仪、红外光谱分析仪和扫描电镜,研究了水、甘油、聚乙二醇(polyethylene glycol,PEG)作为增塑剂对明胶/淀粉复合膜界面相容性的影响,采用拉力试验机和透湿性测试仪对其机械性能和水蒸气透过性进行测定。结果表明:甘油和PEG可以显著提高复合膜的透光率和玻璃化转变温度,提高复合膜的拉伸强度,改善其断裂伸长率,但同时也造成其透湿性增加。红外光谱和扫描电镜表明以上原因可能是因为甘油和PEG不仅可以作为增塑剂,还可以作为界面相容剂,改善了明胶/淀粉复合膜的界面,使其相容性更好;相比于甘油,聚乙二醇的效果更佳。     

明胶/淀粉可食性复合膜研究进展

介绍了明胶、淀粉的结构特点以及作为可食性膜的优缺点,并将明胶、淀粉共混作为复合型可食膜,探讨了增塑剂、增强剂以及相分离等因素对其性质的影响.     

玉米淀粉对麦醇溶蛋白凝胶特性的影响

将6％、9％、12％、15％、18％(质量分数)的玉米淀粉添加到麦醇溶蛋白溶液中形成复合物,复合物加热形成凝胶后,测定其化学作用力、保水率、白度、溶胀率、质构特性、流变特性等性质.结果表明,随着玉米淀粉添加量的增加,蛋白-淀粉复合凝胶中离子键、氢键、疏水相互作用和二硫键含量均呈先增加后减小趋势(P<0.05);凝胶保水...     

Comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin

With the aim of generating gelatin-like starch gel functionality, starches extracted from normal potato, high amylose potato, maize, waxy maize, wheat and pea and oxidized potato starch were modified with amylomaltase (AM) (4-α-glucanotransferase; E.C. 2.4.1.25) from Thermus thermophilus. Gel characteristics after storage for 1 and 10 days at 20 °C of 12.0% gels were assessed by monitoring proton relaxation for the resulting 51 enzyme-modified starches and two gelatins using low-field ¹H nuclear magnetic resonance (LF NMR) relaxometry. Discrete and distributed exponential analysis of the Carr–Purcell–Meiboom–Gill (CPMG) LF NMR relaxation data revealed that the pastes and gels contained one water component and that the spin–spin relaxation time constants (T₂) and distributions differed with respect to starch type and enzyme modification. Typically, AM modification resulted in starches with decreased T₂ relaxation time and a more narrow T₂ distribution indicating a more homogeneous water population. In contrast, treatment with a branching enzyme (BE) (EC 2.4.1.18) combined with AM increased T₂ relaxation time and a broadened T₂ distribution. As evaluated by the principal component analysis (PCA), long chains of amylopectin generated hard gels and decreased T₂ relaxation time at both day 1 and day 10. Especially at day 10, T₂ relaxation time could be predicted from the amylopectin chain length (CL) distribution. Reconstructed amylopectin CL distribution required to emulate gelatin LF NMR data suggest the importance of combined fractions of long (DP 60–80) and short (DP 10–25) amylopectin chains.     

明胶浸润预处理对挤出吹塑淀粉/明胶可食性复合膜性能的影响

对明胶(gelatin,GEL)进行加水润胀(20%、25%、30%,质量分数)预处理,然后分别与氧化羟丙基淀粉(oxidized hydroxypropyl starch,OS)和羟丙基交联淀粉(hydroxypropyl distarch phosphate,HP)混合,添加起酥油作为疏水剂,硬脂酸锌、硬脂酸钙作为润滑剂,采用挤出吹塑工艺制备了可食性淀粉/明胶复合膜。通过扫描电镜(scanning electron microscope,SEM)、X射线衍射(X-ray diffraction,XRD)、差示量热扫描(differential scanning calorimetry,DSC)、低场核磁共振(low differential scanning calorimetry,L-NMR)、红外光谱(infrared spectroscopy,IR),研究了明胶润胀加水量对复合膜性能与结构的影响。结果表明:25%水润胀的明胶与氧化羟丙基淀粉的复合膜存在最好的相容性,具有最好的力学性能和阻水性。适宜的水分添加量有助于淀粉的糊化和明胶的熔融,有助于增强分子间的作用力和膜的均匀性。     

氧化玉米淀粉/明胶复合胶囊壳的制备与表征

目的：采用改性淀粉与明胶共混制备胶囊壳,降低胶囊壳制备成本。方法：以玉米原淀粉为原料,采用15%用量的过氧化氢氧化制备氧化玉米淀粉,与明胶共混,分别通过流延法和浸渍法制备了氧化玉米淀粉/明胶复合胶囊膜和胶囊壳,并采用傅里叶变换红外光谱（FT-IR）、X射线衍射（XRD）、扫描电子显微镜（SEM）对其进行表征。结果：当氧化玉米淀粉与明胶质量比为5∶5,制备的氧化玉米淀粉/明胶复合胶囊壳的干燥失重在13.0%～15.0%,在蒸馏水和模拟人工胃液中的崩解时限在10 min以内,脆碎度不超过5粒。结论：采用氧化玉米淀粉与明胶共混制备的复合胶囊壳性能符合《中国药典》（2020）要求。     

氧化马铃薯淀粉对明胶软糖微结构的影响

以氧化马铃薯淀粉和明胶为基质制作明胶软糖,利用扫描电镜观察明胶软糖表面和断面的微结构来研究氧化马铃薯淀粉对明胶软糖微结构的影响。结果表明:当氧化马铃薯淀粉含量不超过2%时,可明显观察到相分离,随着氧化马铃薯淀粉含量逐渐增大,相分离不明显。扫描电镜观察结果表明:相混合体系表面有网状结构和空洞,内部呈镶嵌填充状态,随着氧化马铃薯淀粉含量逐渐增大,表面网状结构的空洞变密,内部的明胶连续相被挤压,当氧化马铃薯淀粉含量增加到5%时,网状结构空隙不明显,内部镶嵌状态消失。     

玉米淀粉接枝丙烯酸高吸水性树脂的制备

研究了在氮气保护的情况下,以N,N’-亚甲基双丙烯酰胺为交联剂,用过硫酸铵引发玉米淀粉与丙烯酸接枝共聚制备高吸水性树脂,考察了交联剂用量、淀粉乳浓度、单体中和度(pH)、单体用量、引发剂用量和反应温度对吸水性能的影响,得到如下最佳反应条件:淀粉乳浓度为11.76%,单体与淀粉的质量比为2:1,单体中和到pH为6.50,交联剂用量和引发剂用量占淀粉的质量百分数分别为0.83%和2.50%,反应温度为55℃,在该条件下制得吸去离子水高达500倍的吸水性树脂。     

Edible films made from gelatin, soluble starch and polyols, Part 3

The thermal and mechanical properties of edible films based on blends of gelatin with soluble starch plasticized with water, glycerol or sugars were investigated. Two different methods, known as ‘the high temperature’ and ‘the low temperature’ methods, consisting of casting aqueous solutions of blends at 60 and 20 °C, respectively, were employed for the preparation of films. With increasing water, glycerol or sorbitol content, a drop of elasticity modulus and tensile strength (up to 50% of the original values for 30% plasticizer) was observed. The tensile strength and percentage elongation increased with high gelatin contents (> 20% w/w). The development of a higher percentage renaturation of gelatin (reaching 70% for 5% water content) by the ‘low temperature’ method caused a reduction in gas and water permeabilities. The former decreased by one or two orders of magnitude for O₂ and CO₂, respectively. The semi-empirical model for calculation of gas permeability and the semi empirical equations for upper and lower limits of tensile moduli of composites were applied with limited success and the obtained values were compared to those experimentally determined.