木薯淀粉与胶原蛋白作用物的结构形态研究

Study on microstructure of the product of cassava starch interacted with collagen

利用光学显微镜,扫描电子显微镜,红外光谱仪,拉曼光谱仪,X-射线衍射分析仪,DSC(差示扫描量热仪)等仪器对木薯淀粉与胶原蛋白作用得到的蛋白-淀粉作用物的颗粒表观形貌、淀粉基团、晶体结构以及热力学性质进行观察、测定与研究。研究表明,改性后的淀粉颗粒形貌和结构随着蛋白质含量的增加出现了不同程度的破坏和改变,在红外光谱1732cm-1处出现了酯羰基C=O的伸缩振动峰,拉曼光谱在1742cm-1出现酯羰基C=O的伸缩拉曼峰,蛋白与淀粉分子发生了交联的作用。X-射线衍射图谱显示作用物的晶体结构完好,DSC显示在测定温度范围内作用物的吸热峰前移且逐渐变小。

Polarization microscope,scanning electron microscopy（SEM）,infrared spectrum（IR）,raman spectroscopy,X-ray diffraction and DSC were used to study the properties of the pro-starch produced by cassava starch and collagen.The results showed that the granule structure and apearance were destroyed with the increasing protein content,there was an obvious appearance of ester carbonyl C=O stretching vibration peak at 1732cm-1 on the infrared spectra and 1742cm-1 on the raman spectra,an interaction occurred between protein and cassava starch molecules.X-ray diffraction patterns indicated that the crystal structure of the products was intact,DSC showed that the endothermic peaks of the products decreased and gradually became smaller in the experimental temperature range.