不同改性方法对木薯淀粉结构的影响

Effects of Different Modification on Granule Structure of Cassava Starch

采用动态超高压微射流均质技术(DHPM)和湿热处理技术对木薯淀粉进行改性,用差式量热扫描仪、近红外光谱仪和偏光显微镜测定了木薯淀粉的糊化性质和颗粒结构。研究结果表明,与原淀粉相比,湿热处理完全破坏了木薯淀粉的分子结构,晶体结构完全遭到破坏,重结晶后结晶系数增加,糊化峰值温度降低,热焓值增加,表观为吸热反应;DHPM部分破坏了木薯淀粉的分子结构,晶体结构部分遭到破坏,结晶系数下降,糊化峰值温度增加,表观为放热反应,二者都没有引入新的化学键和基团,可应用于食品加工领域。

Cassava starch was modified by dynamic high pressure micro fluidization（DHPM） and moist heat method, respectively. Then its properties of gelatinization and granule structure were explored by differential scanning calorimeter（DSC）, near-infrared spectroscopy and polarizer microscopy. The results showed that, in comparison with native cassava starch, the moist heat method treated the granule structure and crystal structure of cassava starch was destroyed completely, and the infrared crystalline index increased, and the peak temperature decreased, and enthalpy increased, apparent as the endothermic reaction due to the cassava molecular rearrangement and crystalline. The DHPM treated the granule structure and crystal structure of cassava starch was destroyed partly, and the infrared crystalline index decreased, and the peak temperature increased, and enthalpy increased, apparent as the exothermic reaction. And both methods was not introduced the new chemical bond and groups. It was believed that the cassava starch food modified by DHPM and moist heat method is safe for human being and other creatures.