不同交联处理对玉米多孔淀粉颗粒结构的影响

Effect on Particle Structure of Porous Cornstarch by Different Cross-linkage Treatment

对玉米淀粉进行醚化交联、酯化交联及醚化、酯化复合交联处理,再酶解为多孔淀粉,考察了不同交联处理方法对多孔淀粉的颗粒形貌、结晶结构、粒度分布、比表面积的影响,与多孔淀粉相比,交联处理后玉米多孔淀粉颗粒仍呈蜂窝状中空结构且晶型保持A型结构,但结晶度分别下降2.22%,1.59%,4.02%;平均粒径分别增加12.34%,10.72%,16.17%,粒径分布的均一度提高;比表面积分别减小15.9%,3.22%,25.89%;平均孔径分别增大7.45%,4.47%,24.25%;比孔容分别增大21.92%,36.46%,67.68%。结果表明,经交联后多孔淀粉的颗粒结构发生了明显变化,为多孔淀粉的进一步开发应用提供了参考。

Cornstarch was first treated by the etherified, esterified and complex cross-linked, then by using Glucoamylase and α-amylase, the porous cornstach was prepared. The influences of different cross-linked methods on the properties of the porous cornstarch were investigated, such as the particle shape and size, crastal structure, paricle diameter distribution and specific surface. After the above-mentioned three different cross-linkage treatments, the porous starch particles exhibited the honeycomb hollow shape, but the crystal form still remained the typical A type structure. According to the three cross-linkage methods, the crystallinity decreased in the order of 2. 22%, 1.59% and 4.02%. The average particle diameters increased in order of 12. 34%, 10. 72% and 16. 17%. The homogeneous degree of particle distributions was improved according to the order of the three cross-linkage methods. The specific surface areas reduced in the order of 15.9% ,3.22% and 25.89%. The average aperture diameter increased in the order of 7.45% , 4. 47% and 24. 25%. The specific pore volume were increased in order of 21.92%, 36.46% and 67.68%. Results showed that after cross-linkage treatment, the structures of porous starch particles exhibited significant diversity. Therefore this investigation provides reference data for the exploitation and application of porous starch.