蜡质玉米改性淀粉物化及形态学特性比较研究

Comparative study on physico-chemical properties and morphology characteristics of waxy corn modified starch

将蜡质玉米通过湿法制粉工艺提取粗淀粉,经过脱水、脱脂、脱蛋白工艺制备蜡质玉米淀粉,采取加热糊化、高锰酸钾氧化的方法来制备蜡质玉米预糊化淀粉、氧化淀粉。研究了2种改性蜡质玉米淀粉的物化性质和形态学特性,结果表明:蜡质玉米淀粉的颗粒形状多数为规则的多角形,少量为圆形,颗粒表面较粗糙,无孔洞;氧化淀粉颗粒形状多为圆形,少量多角形,颗粒大小比原淀粉小;预糊化淀粉聚积成团,形状为不规则的多角形,表面变粗糙,有孔洞;改性淀粉相比原淀粉溶解率及溶胀度都有所改善;氧化、预糊化淀粉的持水能力也比原淀粉好;淀粉经过氧化、预糊化后其透明度、冻融稳定性及抗凝沉性也有所提高。本文的研究为蜡质玉米淀粉及其改性淀粉在食品行业中应用起到了推进作用。

In this experiment, crude starch was extracted from waxy corns by wet milling procedures, then the cornstarch was obtained through the process of dewatering, degreasing and deproteinization, after heating gelatinizationand potassium permanganate oxidation, waxy corn pregelatinized and oxidized starch was obtained. Physicochemicalproperties and morphological characteristics of the two kinds of waxy modified corn starch were studied. It is concludedas follows ： for the waxy corn starch particle, the shape of majority is polygonal and of minority is round, thesurface is rough and has no holes for the oxidized starch particles, the shape of majority is round and of minorityis polygonal, the size is smaller than the original starch particle the gelatinized starch clustered with a shape ofirregular polygon, the surface is rough and has no holes the solubility and swelling degree of the modified starch areimproved in contrast with the original starch the water retention capacity of the oxidized and gelatinized starch is alsogreatly improved the transparency and freezing-thawing stability of the oxidized and gelatinized starch is enhanced aswell. This thesis plays an important role in boosting the application of waxy corn starch and its modified starch in foodindustry.