不同直链含量高直链玉米淀粉糊化特性的研究

Study on Gelatinization Characteristics of High Amylose Corn Starch with Different Amylose Contents

玻璃纤维是一类具有优异性能的无机非金属材料,在诸多领域都有广泛应用,但在生产过程中需要涂覆浸润剂。淀粉具有较好的成膜性,可以用作玻璃纤维浸润成膜剂,在制备浸润成膜剂时需要对淀粉进行糊化,而且玉米淀粉的质量与其糊化有着直接的关系。通过差示扫描量热法(DSC)可以观察到糊化过程中的相变,在DSC图谱中表现为吸热峰,实验确立测定玉米淀粉糊化适宜条件,在升温速率和水分含量分别为10℃/min和70%下,对国内外五种不同直链含量高直链玉米淀粉进行糊化特性的测定。结果表明:进口淀粉在糊化过程较国内淀粉糊化更平缓,随着直链淀粉含量的增加,糊化峰值温度逐渐增长,热焓变值逐渐减小,说明玉米淀粉直链含量越高,越难以糊化,破坏其结构需要吸收更多能量。

Glass fiber is a kind of inorganic non-metallic material with excellent properties,which is widely used in many fields,but needs to be coated with sizing agent in the production process.Starch has good film-forming properties and can be used as a film-forming agent for glass fiber infiltration.In the preparation of infiltrating film-forming agent,starch needs to be gelatinized,and the quality of corn starch is directly related to its gelatinization.Differential scanning calorimetry(DSC)can be used to observe the phase transition in the process of gelatinization,which is shown as an endothermic peak in the DSC spectrum.The experiment established suitable conditions for the determination of corn starch gelatinization.The heating rate and moisture content are respectively.The gelatinization characteristics of five kinds of high amylose corn starch with different amylose content at home and abroad were determined at 10℃/min and 70%.The results showed that the gelatinization process of imported starch was smoother than that of domestic starch.With the increase of amylose content,the peak temperature of gelatinization increased gradually,and the enthalpy change value gradually decreased,indicating that the higher the amylose content of corn starch.The harder it is to gelatinize,the more energy it takes to break its structure.