无水有机醇介质中盐酸对小麦淀粉性质的影响

研究了小麦淀粉在有机醇溶液中酸变性前后的物化性质。采用无水甲辞、无水乙醇、异丙醇及正丁醇为溶剂,用盐酸对小麦淀粉进行改性。结果表明:经酸处理的小麦淀粉与原淀粉相比,随有机醇介质(从甲醇到正丁醇)碳原子数量的增加,颗粒表面出现的形变逐渐明显、冻溶稳定性依次减弱、透光率依次增强,在不同温度下溶解度逐渐增加,膨胀度逐渐降低,但改性后淀粉的黏度很小,几乎检测不出。说明酸在不同有机醇介质中对淀粉的作用程度不同,从甲醇到丁醇依次增强。

Properties of Wheat Starch Treated in Different Anhydrous Alcohols with Hydrochloric Acid

The physicochemical properties of wheat starch was studied before and after treated in anhy- drous alcohols with acid.Wheat starch was treated in anhydrous methanol,ethanol,2-propanol and 1-buta- nol with hydrochloric acid.The results showed that the deformation on the surface of granules could be ob- served after starch acid-alcohol treated,and the fragmentation of granules could produce with the increasing of carbon number of alcohol.Acid-alcohol treatment decreased syneresis and the swelling power,and in- creased transparency and the solubility as the increasing of carbon number of alcohol from ethanol to 1-buta- nol,but the viscosity decreased rapidly,and couldn't determined exactly.The foregoing data showed starch could be made more susceptible to acid hydrolysis in different alcohols from methanol to 1-butanol.