摘要
NaOH预处理淀粉是淀粉改性过程中常用的预处理方法,但是对预处理后的微观结构变化研究较少。以马铃薯淀粉为原料,2%NaOH溶液为预处理剂,获得预处理淀粉(STn),以水热糊化预处理淀粉(HST)为对照样,对STn微观结构进行了考察。结果表明,当预处理时间为10 min时,STn的“马耳他”十字完全消失,“B”型结晶结构消失,马铃薯淀粉颗粒形态被破坏,表面出现大量孔洞和凝胶化现象;原淀粉相对分子质量由129.48×10^(4)降低至96.68×10^(4)。
The NaOH pretreatment is a popular method for the starch modification,but there are few studies on the microstructure change after pretreatment.In this experiment,potato starch was pretreated by using 2%NaOH aqueous solution under varied time and the obtained samples were marked STn.In order to investigate the influence of NaOH pretreatment on the microstructure of starch,the hydrothermal gelatinized starch(HST)was taken as the control sample.Results showed that,after 10 min of pretreatment,both the Maltese cross and B-type crystal structures of STn disappeared completely,while the granular structure of STn was destroyed and there were a lot of holes and gelation phenomena on the surface.It’s clear that the molecular weight of STn decreased slightly,from 129.48×10^(4) of original starch to 96.68×10^(4).
作者
闵燕
谭琼
陈利维
张金伟
陈慧
MIN Yan;TAN Qiong;CHEN Liwei;ZHANG Jinwei;CHEN Hui(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;National Engineering Laboratory for Clean Technology of Leather Manufacture,Sichuan University,Chengdu 610065,China)
出处
《皮革科学与工程》
CAS
北大核心
2022年第4期20-24,共5页
Leather Science and Engineering
基金
四川省科技计划项目(2022NSFSC 0351)。
