醇酸降解淀粉制备糊精的研究.docxVIP

醇酸降解淀粉制备糊精的研究 刘子隽I邓狮I胡秀婷I金征宇2（南昌大学食品学院，南昌330047,）（江南大学食品学院，无锡214122）摘要 采用醇酸水解大米淀粉、高直链玉米淀粉和木薯淀粉，发现：在相同条件下，正丁醇-盐酸水解的木薯淀粉溶解性最大，且在水解3 d后无显著增加。因此，从颗粒结构、晶体结构和分子结构等方面系统地研究醇酸降解木薯淀粉制备糊精过程。经正丁醇-盐酸水解后，木薯淀粉颗粒破坏程度严重，且随水解时间的增加，大部分木薯淀粉颗粒均失去了原有的颗粒形状；经正丁醇■盐酸水解7 d后，木薯淀粉的粒径下降了 42.0%。X-射线衍射结果表明正丁醇-盐酸水解木薯淀粉在20为20。处出现了衍射峰，证明淀粉在正丁醇■盐酸水解过程中形成了直链淀粉■正丁醇络合物。高效分子排阻色谱和淀粉■碘全波长扫描分析表明：木薯淀粉经过正丁醇.盐酸水解后分子量在4 h内急剧下降，水解4h后下降趋势减缓，水解3d后分子量无显著变化并趋于稳定。上述结果表明，采用正丁醇■盐酸水解木薯淀粉3d为制备糊精的最佳条件。 关键词醇酸降解糊精木薯淀粉水溶性分子量 中图分类号：TQ920.62 文献标志码：A 文章编号： Investigation on preparation of dextrin by alcohol-HCl hydrolysis of starch Liu Zijun1 Deng Chong1 Hu Xiuting1 Jin Zhengyu2 （School of Food Science and Engineering, Nanchang University, Nanchang 330037） （School of Food Science and Engineering, Jiangnan University, Wuxi 214122） Abstract Rice starch, high-amylose maize starch and cassava starch were hydrolyzed by alcohol-HCL The present data indicated the solubility of 1 -butanol-HCl-hydrolyzed cassava starch was the highest and did not significantly change after hydrolysis for 3 d. Therefore, this study systematically investigated the process of hydrolyzing cassava starch by 1-butanol-HCl into dextrin from the changes in starch granule, crystalline, and molecular weight SEM and particle size analysis showed that after hydrolysis by 1-butanol-HCl for 7 d, the granule moiphology of cassava starch significantly changed and the granule size decreased by 44.0%. XRD results indicated the peak at around 20° was detected in the XRD curves of 1 -butanol-HCl-hydrolyzed cassava starches, which confirmed the formation of amylose-1-butanol complex. High-performance size-exclusion chromatography and iodine staining analysis demonstrated that the molecular weight sharply decreased after hydrolysis for 4 h, then gradually decreased, and did not significantly change after hydrolysis for 3 d. Considering the results of the solubility and molecular weight, hydrolyzing l-butanol-HCI for 3 d cassava starch was the optimum conditions for p