| 马铃薯羟丙基羧甲基淀粉颗粒及分子结构变化 |
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| 引用本文： | 刘松青,杨婉身,张祖民,蔡华. 马铃薯羟丙基羧甲基淀粉颗粒及分子结构变化[J]. 中国粮油学报, 2010, 2012(1) |
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| 作者姓名： | 刘松青 杨婉身 张祖民 蔡华 |
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| 作者单位： | 1. 四川农业大学水产学院,成都,611730;四川农业大学生命科学与理学院,雅安,625014
2. 四川农业大学生命科学与理学院,雅安,625014 |
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| 摘 要： | 对马铃薯原淀粉、马铃薯羟丙基淀粉、马铃薯羧甲基淀粉、马铃薯羟丙基羧甲基淀粉分别利用红外光谱分析(FT-IR),证实了马铃薯羟丙基羧甲基淀粉的结构变化;利用X-射线衍射分析(X-RD),证实了马铃薯羟丙基羧甲基淀粉的结晶度变化,随着无序化程度降低,导致其结晶度增加;利用扫描电子显微镜(SEM)观察了复合变性前后淀粉的表观形貌变化,证实了淀粉羟丙基羧甲基化其反应不仅发生在淀粉颗粒表面,也发生在淀粉颗粒内部,同时该反应首先发生在淀粉颗粒中结构较薄弱的非结晶区。
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| 关 键 词： | 马铃薯原淀粉 马铃薯羟丙基羧甲基淀粉 制备 颗粒结构 分子结构 变化 |
Granule and Molecular Structure Changes in Potato Hydroxypropyl Carboxymethyl Starch |
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| Liu Songqing,Yang Wanshen,Zhang Zumin,Cai Hua. Granule and Molecular Structure Changes in Potato Hydroxypropyl Carboxymethyl Starch[J]. Journal of the Chinese Cereals and Oils Association, 2010, 2012(1) |
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| Authors: | Liu Songqing Yang Wanshen Zhang Zumin Cai Hua |
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| Abstract: | The structure changes of hydroxypropyl carboxymethylized potato starch were validated by FT-IR study. The crystal changes of hydroxypropyl carboxylmethylized starch were analysed by X -ray technology. Results show that the crystal degree is enhanced along with the decline of disordering of hydroxypropyl carboxylmethylized starch. Using electronic scanning microscopy, the surface transformation changes of the starch granules before and af-ter the modification were observed. Results indicate that the hydroxypropyl carboxymethylized reaction occurs both in-side and outside the starch granules, and it occurs firstly in the less structured amorphous regions of starch granules. |
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| Keywords: | raw potato starch potato hydroxypropyl carboxymethylized starch preparation granule structure molecular structure diversification |
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