不同淀粉原料的疏水改性及其性质研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.2 不同淀粉原料的疏水改性及其性质研究 张志衡，高群玉 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本文研究了不同添加量的辛烯基琥珀酸酐（OSA ）、Al3+ 以及不同pH 值在改性过程中对玉米淀粉、木薯淀粉和马铃薯淀 粉休止角、活化指数、接触角、分散性、和偏光特性的影响。实验表明，随着OSA、Al3+添加量和交联过程中pH 值的增加，玉米淀 粉和木薯淀粉的休止角呈现出先减少后增加的特征，而只有pH 值的变化对马铃薯淀粉的休止角产生了比较明显的影响；改性后，三 中淀粉的接触角均大于90°，证明淀粉疏水性得到显著提高；同时，在活化指数试验中，木薯淀粉和马铃薯淀粉的活化指数可以达到 0.95；液体石蜡中的分散性测试表明，玉米淀粉的分散性最好，其次是木薯淀粉，马铃薯淀粉的分散性最差，而改性后淀粉的分散性 较原淀粉并未出现明显变化；最后，通过观察同等光强条件下淀粉的偏光特性，发现改性后淀粉颗粒出现偏光十字变弱、表面阴影增 加的情况。 关键词：玉米淀粉；木薯淀粉；马铃薯淀粉；疏水性；流动性 文章篇号：1673-9078(2016)2-73-78 DOI: 10.13982/j.mfst.1673-9078.2016.2.012 Modification of the Hydrophobicity of Different Starches and Their Properties ZHANG Zhi-heng, GAO Qun-yu (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China) Abstract: Various properties including the angle of repose, activation index, contact angle, dispersibility, and polarized light property of different types of starch (corn starch, tapioca starch, and potato starch) were analyzed in this study. Additionally, the effects of different pH 3+ conditions and different concentrations of added oct enyl succinic anhydride (OSA) and Al were investigated. The results showed that the angles of repose of corn and tapioca starch presented an initial decrease, followed by an increase, with higher pH values and increasing concentrations of added OSA and Al3+ . Variation of pH value showed an obvious effect on angle of repose in case of potato starch