羟丙基化反应对普通玉米杂交种淀粉糊化性质的影响

采用实验室的方法提取了普通玉米杂交种淀粉,并制取羟丙基淀粉。采用快速黏度测定仪(RVA)分析所有淀粉的糊化性质,结果表明:羟丙基化改变了所有原淀粉的糊化性质参数即提高了所有原淀粉的峰值(Peak)和衰减值(Breakdown),降低了所有淀粉的谷值(Trough)、终黏度(Final)、回生值(Setback)、出峰时间(pTim e)和糊化温度(pTem p)。但对不同的糊化性质参数及不同的玉米杂交种影响的幅度是不同的。原淀粉和羟丙基淀粉的糊化性质参数在普通玉米杂交种间的相关性均达到了极显著水平,说明普通玉米杂交种间淀粉的糊化性质差异在羟丙基化反应之前就已经存在。羟丙基化使原淀粉的糊化性质参数间的相关性显著水平发生了不同的变化,表明羟丙基化对不同的普通玉米杂交种及其淀粉的糊化性质参数的影响是不同的。

The influence of hydroxypropylation on pasting properties of starches from normal corn hybrids

A Laboratory-scale method was used to isolate starches from normal corn hybrids, and hydroxy-propylated starches were prepared accordingly. RVA was adopted to analyze pasting properties. Results showed that pasting properties of all starches were changed after hydroxypropylation, hydroxypropylation resulted in a higher peak and breakdown, and a lower trough, final, setback, pTime and pTemp, and the range of change varied among both parameters of pasting properties and hybrids. Significant differences in pasting properties, which existed in both native and hydroxypropylated starches, demonstrated that difference of pasting properties in normal corn hybrids occurred before hydroxypropylation. The change of correlations among parameters of pasting properties of starches after hydroxypropylation indicated that hydroxypropylation had different influence on both hybrids and its pasting properties.