氯化钠对玉米淀粉超高压改性的影响

Effect of sodium chloride on corn starch modified by ultra high pressure

分别用0.5%、1%和5%的NaCl溶液配成5%(W∶V)的玉米淀粉悬浮液,在600MPa压力下处理5min,应用偏光显微镜和X-射线衍射仪进行分析测定。结果表明:随着NaCl溶液浓度的增加,玉米淀粉的结晶结构被破坏的程度降低,结晶度增大;5%的NaCl溶液能有效抑制玉米淀粉在超高压作用下的糊化作用。

5% （W： V）.com starch suspensions which were prepared in 0.5%, 1% and 5% sodium chloride solution respectively were subjected to high pressure treatment at 600 MPa for 5 min. Optical microscopy and X-ray diffraction were used to analysis. The result showed that as the sodium chloride concentration increases, destruct degree of crystal structure of corn starch decreased, the crystallinity increased, and 5% sodium chloride solution could effectively restrain the gelatinization of corn starch under ultra high pressure.