糯玉米交联淀粉的制备及性质研究

Waxy Corn Cross - linked Starch-Preparation andProperty Investigation

本文采用混合酸酐交联法,用糯玉米淀粉制备糯玉米交联淀粉,并着重研究了糯玉米交联淀粉的性质如交联度、冻融稳定性、膨胀度、透明度和凝沉性。试验表明:通过交联作用制成的糯玉米交联淀粉,大大改进了原淀粉的性能。具有交联度高（沉降积为0.75mL）、冻融稳定性好（析水率最低为56.3％）、抗凝沉性强（凝沉性最弱）和具有一定膨胀力（膨胀度低于原淀粉但高于其它变性淀粉）和透明度（透光率比糯玉米淀粉低,但较其它淀粉而言仍具有较高的透光率,说明糯玉米交联淀粉具有较高的透明度）。

Waxy corn cross - linked starch was prepared from waxy corn starch by using mixed anhydride cross -linkage method and properties of the mary corn cross - linbed starch were inrestigated. The results indicated that the waxy corn cross - linked starch was improved significantly comparing with previous starch. It had high degree of cross - linkage ( sedimentation number 0.75 ml) , stable freeze - thaw ( bleeding water proportion 56.3%), strong anti - settlement, certain force of expansion and certain degree of transparency. Its degrees of expansion and transparence are lower than waxy corn starch, but higher than other starches.