碱液处理对荞麦淀粉物理性能和结构的影响

Effects of sodium hydroxide solutions physical on properties and structure of buckwheat starch

通过考察荞麦淀粉的表观直链淀粉含量、膨胀度和溶解度,借助快速粘度仪、差示量热扫描仪、X-射线衍射仪、扫描电子显微镜分析荞麦淀粉的糊化特性、热特性、晶型结构和颗粒表面形态,研究了不同质量分数碱液提取对荞麦淀粉物理性能和结构的影响。结果表明,当碱液质量分数达到0.18%左右时,提取荞麦淀粉的表观直链淀粉含量最大;当碱液质量分数小于0.24%时,碱处理不会对荞麦淀粉糊化焓产生显著影响,也不会造成淀粉颗粒形态及内部结构的显著破坏。碱液提取法可用于荞麦淀粉的制备,但应控制碱液质量分数不能超过0.24%。

The pasting property, thermal property characteristics, crystal structure and particle morphology of buckwheat starch were analyzed, and the effects of sodium hydroxide solutions with different mass percentage on physical properties and structure of buckwheat starch were further studied by means of the rapid visco analyzer, differential scanning calorimeter, X - ray diffractometer and scanning electron microscope through investigating the apparent amylose content, solubility and swelling of buckwheat starch. The results showed that the apparent amylose content of buckwheat starch was highest when the mass percentage of sodium hydroxide solutions was about 0.18% .The alkali treatment did not obviously influence the gelatinization enthalpy of buckwheat starch, and not also significantly destroyed the particle morphology and its inner structure when the mass percentage of sodium hydroxide solutions was about 0.24% .The alkali extraction method was able to be used for extracting buckwheat starch,but the mass percentage of sodium hydroxide solutions had to he less than 0.24%.