颗粒状冷水可溶性淀粉的新法制备及其结构初步研究

以高频冷冻振动球磨法制备了冷水可溶性淀粉,其水溶性随着球磨时间的延长而增大,球磨40 h时可以得到冷水溶解度大于70%的产品,溶解度为原淀粉的20倍.高频冷冻振动球磨法是制备冷水可溶性淀粉的绿色低能耗新方法,可用作铸造中的粘结剂.采用X-射线衍射、扫描电镜等方法,探讨了稻米淀粉水溶性处理过程中的结构变化,结果表明:机械力化学效应破坏了部分晶型结构,使淀粉由晶态向非晶态转化,导致水溶性增加;而核心结晶区极难破坏,导致在冷水中并不能完全水溶.

Novel Methods to Prepare Granular Cold Water-Soluble Starch and the Primary Study on Its Structure

The granular cold water-soluble starch was prepared by high frequency oscillatory type refrigeration ball mill method. The cold water-solubility increases with the increasing of the ball milled treatment time, and the solubility is more than 70% which is 20 times of the raw starch, when the treatment time is over 40 h. So it may be a kind of friendly and low energy consumption new method, and has a prospect to use as cementing agent in foundry industry. The changes of the rice starch structure in the water soluble processes are studied by using of X-ray Diffraction, Scan Electronic Microscope et al, and the results showed that mechanical and chemical effect can destroy the crystallographic structure, and transfer the crystalline state to non-crystalline state, which lead to the increase of water solubility. However the crystalline in the starch core can not be destroyed, and this is the reason why the starch can not be dissolved completely in cold water.