乳化剂对糯小麦淀粉老化特性的影响

老化对淀粉的生理效价和生物降解具有决定性作用,糊化淀粉在存放过程中,淀粉分子发生自组,其直链淀粉及支链淀粉的直线部分趋向于平行排列,从无定形态回复到晶体态,出现老化现象,会导致淀粉基生物材料产品的品质和性能大幅降低。本课题对直链淀粉含量、水分含量及乳化剂种类对糯质小麦淀粉老化特性的影响进行研究,比较乳化剂对糯质小麦淀粉及普通小麦淀粉老化特性影响的异同。结果表明:直链淀粉的含量、水分含量都与糊化淀粉的老化程度呈正相关。直链淀粉的含量是决定淀粉老化程度的最主要因素,乳化剂与淀粉分子相互作用形成稳定的复合物,减缓了淀粉的老化。同时乳化剂的复配能一定程度地加强抗老化的效果。总体上讲,糯质小麦淀粉的各种良好的理化特性,使其在淀粉基生物材料抗老化上有更好的应用前景。

The influence of emulsifiers on retrogradation properties of waxy wheat starch

Retrogradation plays a determination role on biological value and biodegradable of starch.The gelatinized starch molecules can recombination by themselves in the storage process.The straight chain of amylopectin and amylose tend to parallel.It revert to crystalline from amorphous state.The retrogradation phenomena can significantly reduce the quality and performance of the starch-based biomaterials products.This study is on the influence of amylose contents,moisture content and emulsifiers on retrogradation properties of Waxy starch.The similarities and dissimilarities of the influence of emulsifiers on retrogradation properties of Waxy starch and Wheat starch was also compared.The result showed that the relation of the degree of retrogradation of gelatinized starch and amylose contents and moisture content were positively correlated.Amylose content of starch is the most important factor to determin the degree of retrogradation.Emulsifiers can slow down the retrogradation of starch by forming stable complex with starch molecules.Simultaneity,mixed emulsifier can enhance the effect of anti-retrogradation to a certain degree.Over all,waxy wheat starch have wider application prospects of anti-retrogradation of starch-based biomaterials based on its physical and chemical properties.