三偏磷酸钠交联木薯淀粉颗粒膨胀历程及结构特征-华南师范大学学报.PDF

华南师范大学学报 ( 自然科学版) 2003 年 5 月 　　　　　JOURNAL OF SOUTH CHINA NORMAL UNIVERSITY 2003 年第 2 期 May 2003 　　　　　　 (NATURAL SCIENCE EDITION) 　　　　　　 　No . 2 , 2003 : ( ) 文章编号 1000 - 5463 2003 02 - 0062 - 04 三偏磷酸钠交联木薯淀粉颗粒膨胀历程 及结构特征 1 2 2 2 梁 　勇 ,张本山 ,杨连生 ,高大维 ( 1 华南师范大学化学系 ,广东广州 510631 ; 2 华南理工大学轻工化工研究所 ,广东广州 510641) 摘要 :利用木薯淀粉与三偏磷酸钠的交联反应 ,通过控制交联反应程度 ,成功地控制了交联淀粉颗 粒的膨胀程度并使其停留在不同的溶胀阶段 ,详细地研究了处在不同溶胀阶段的三偏磷酸钠交联 木薯淀粉颗粒的结构特征和变化趋势 ,揭示了三偏磷酸钠交联木薯淀粉颗粒的具体的膨胀历程及 溶胀机理 ,即交联木薯淀粉是从高交联时在中心脐点处的爆裂式膨胀 ,到低交联时颗粒首 、尾端同 时均衡发生溶胀的膨胀历程. 关键词 :木薯淀粉 ; 交联 ; 溶胀 ; 颗粒 中图分类号 :TS2012 + 3 　　　文献标识码 :A STUDY ON SWELL ING PROCESS AND MECHANISM OF CROSS - L INKED TAPIOCA STARCH GRANUL ES WITH SOD IUM TRIMETAPHOSPHATE LIAN G Yong ,ZHAN G Ben - shan , YAN GLian - sheng , GAO Da - wei ( 1. Department of Chemistry , South China Normal University , Guangzhou 510631 ; 2 . Light and Chemical Industry Institute , South China University of Technology , Guangzhou , 510641) Abstract : With the reaction of tapioca starches and sodium trimetaphosphate , swelling of cross - linked starch granules was controlled successfully through different degree of substitution . In the different swelling process , structure characteristic and changing tendency of starch granules were discussed . Furthermore , swelling process and mechanism of starch granules show that swelling process is in “blowing - out ”way around the hilum for higher cross - linked and in “unification ”way for lower cross - linked degree . Key words : starch ; cross - linked ; swelling ; granules 　　交