冷水可溶性机械活化淀粉制备工艺的研究

Investigation of preparation processing of cold-water-soluble cassava starch with mechanical activation

采用搅拌球磨机和X-射线衍射仪(XRD)研究了冷水可溶性木薯淀粉的制备工艺及机械活化过程淀粉结晶结构的变化.结果表明:当机械活化时间为1.5 h、温度为55℃、搅拌速度为415 r/min时,机械活化淀粉的冷水溶解度达97.68%.机械活化淀粉溶解度提高的原因是由于机械活化使得淀粉颗粒结晶结构受到破坏,结晶程度降低,最终由多晶态转变成非晶态.

Employing a stirring-type ball mill and X-ray diffractometer, the preparation processing of cold-water-soluble cassava starch and the variation of cassava starch crystal structure in the process with mechanical activation were investigated. The results showed that the mechanically activated starch with solubility of 97. 68% could be prepared under the following conditions： mechanical activating time-1. 5 h, temperatures-55℃, and stirring speed-415 r/min. The reasons of adopting an increased solubility are due to that the crystal structure of cassava starch could be destroyed by mechanical activation and the crystallinity decreased from polycrystalline to amorphous state.