醚化、交联对玉米淀粉功能性质的影响

本文研究了醚化和交联反应对玉米淀粉物理性质和结构的影响。实验结果表明:醚化明显地改善了淀粉糊的透明度和低温稳定性,降低了糊化温度;醚化淀粉再经交联后,可改善淀粉糊的粘度稳定性。醚化及交联反应主要在淀粉的非结晶区进行,反应并未破坏淀粉颗粒。醚化影响直链淀粉的构象并在颗粒表面形成空穴,交联则使淀粉颗粒在蒸煮后仍保持完整并抑制了直链淀粉的渗出。

The Effect of-Etherifying and Cross-linking on Functional Properties of Corn

The effect of etherifying and cross-linking on starch is studied in this paper. The results obtained are as follows: By the reaction of corn starch with propylene oxide(PPO), its paste clarity, low-temperature stability are significantly improved; and pasting temperature is decreased. By the reaction of hydroypropyl, corn starch with sodium hexameta phosphate(SHMP), its viscosity stability can be improved. Etherifying and cross-lining occurred mainly in the amorphous region of the starch granule, and they do not disrupt the starch granule. But the etherifying affected the con formatidn of amylose molecules, and holes appeared at the surface of the granule. Some intact granules are still present after the cooking and amyl ose exudation is hindered after the reaction of hydroxypropyl corn starch with SHMP.