锥栗变性淀粉的热特性与结晶结构

Thermal Property and Crystalline Structure of Modified Starches from Castanea henryi

应用差示扫描量热仪和X-射线衍射仪,研究了锥栗变性淀粉的热特性和结晶特性。结果表明:与原淀粉(或多孔淀粉)相比,交联淀粉(或交联多孔淀粉)糊的抗老化性、抗剪切性、抗酸性和冻融稳定性均有较大提高;锥栗原淀粉、多孔淀粉、交联淀粉和交联多孔淀粉糊化焓依次增高,而多孔淀粉、原淀粉、交联多孔淀粉和交联淀粉的糊化温度则依次增高;锥栗交联淀粉、原淀粉、交联多孔淀粉和多孔淀粉的结晶度、微晶尺寸依次增加,而微晶间距依次缩小。

Using differential scanning calorimeter（DSC） and X-ray diffraction（XRD）,the thermal property and crystalline structure of various modified starches from Castanea henryi were studied.Results： As compared with native or porous starch,crosslinked or crosslinked porous starch exhibit a larger improvement in paste anti-aging ability,anti-shearing ability,acid-proof ability and freeze-thawed stability.DSC analysis further demonstrates that,in various C.henryi starches,gelatinization enthalpy becomes higher following the sequence of crosslinked micro-porous starch,crosslinked starch,micro-porous starch,and native starch;gelatinization temperature becomes higher following the sequence of microporous,native,crosslinked microporous and crosslinked starch;crystallization degree and crystal size become higher following the sequence of crosslinked,native,crosslinked microporous and microporous starch,while the change trend of crystal interval is on the contrary.