不同交联处理对玉米多孔淀粉颗粒结构的影响

对玉米淀粉进行醚化交联、酯化交联及醚化、酯化复合交联处理,再酶解为多孔淀粉,考察了不同交联处理方法对多孔淀粉的颗粒形貌、结晶结构、粒度分布、比表面积的影响,与多孔淀粉相比,交联处理后玉米多孔淀粉颗粒仍呈蜂窝状中空结构且晶型保持A型结构,但结晶度分别下降2.22%,1.59%,4.02%;平均粒径分别增加12.34%,10.72%,16.17%,粒径分布的均一度提高;比表面积分别减小15.9%,3.22%,25.89%;平均孔径分别增大7.45%,4.47%,24.25%;比孔容分别增大21.92%,36.46%,67.68%。结果表明,经交联后多孔淀粉的颗粒结构发生了明显变化,为多孔淀粉的进一步开发应用提供了参考。

Effect on Particle Structure of Porous Cornstarch by Different Cross-linkage Treatment

Cornstarch was first treated by the etherified,esterified and complex cross-linked,then by using Glucoamylase and α-amylase,the porous cornstach was prepared.The influences of different cross-linked methods on the properties of the porous cornstarch were investigated,such as the particle shape and size,crastal structure,paricle diameter distribution and specific surface.After the above-mentioned three different cross-linkage treatments,the porous starch particles exhibited the honeycomb hollow shape,but the crystal form still remained the typical A type structure.According to the three cross-linkage methods,the crystallinity decreased in the order of 2.22%,1.59% and 4.02%.The average particle diameters increased in order of 12.34%,10.72% and 16.17%.The homogeneous degree of particle distributions was improved according to the order of the three cross-linkage methods.The specific surface areas reduced in the order of 15.9%,3.22% and 25.89%.The average aperture diameter increased in the order of 7.45%,4.47% and 24.25%.The specific pore volume were increased in order of 21.92%,36.46% and 67.68%.Results showed that after cross-linkage treatment,the structures of porous starch particles exhibited significant diversity.Therefore this investigation provides reference data for the exploitation and application of porous starch.