山药淀粉-瓜尔胶共混物结构和性能的研究

Study on Structure and Properties of Yam Starch-Guar Gum Blends

探讨了瓜尔胶对山药淀粉混合体系结构和性能的影响。快速黏度分析仪(RVA)结果表明,瓜尔胶能增加复配体系的黏度和崩解值,降低回生值,且随着瓜尔胶添加量的增减呈线性依赖;差示扫描量热仪(DSC)表明,随着瓜尔胶比例的增加,3种不同比例的淀粉复配体系的热转变温度、焓值升高,淀粉复配体系的膨胀度逐渐降低;X-射线衍射(XRD)分析显示,瓜尔胶的添加导致晶体结构被破坏,凝胶网络结构变得更加均匀紧密,导致复配体系的分子致密程度不断增加,相对结晶度增加;傅里叶变换红外光谱(FT-IR)表明瓜尔胶没有增加新的吸收峰,但瓜尔胶的加入改变了复配体系的氢键作用力,短程有序程度加强;瓜尔胶可以改变复配体系的粒径分布范围,随着瓜尔胶比例的增加,样品分子中的大颗粒增加。

The effect of guar gum on the structure and properties of yam starch complex system is discussed.The rapid viscosity analyzer(RVA)results show that guar gum could increase the viscosity and disintegration value and decrease the retrogradation value of complex system,and shows a linear dependence with the increase or decrease of guar gum addition amount.The differential scanning calorimeter(DSC)shows that with the increase of guar gum proportion,the thermal transition temperature and enthalpy of the three different proportions of starch complex system increase,the expansion degree of starch complex system decreases gradually.The X-ray diffraction(XRD)analysis shows that the addition of guar gum leads to the destruction of crystal structure,and the gel network structure becomes more uniform and compact,resulting in the continuous increase of molecular density and the increase of relative crystallinity of complex system.Fourier transform infrared spectroscopy(FT-IR)shows that guar gum does not increase the new absorption peak,but the addition of guar gum changes the hydrogen bonding force of complex system and strengthens the short-range ordered degree.Guar gum can change the particle size distribution range of complex system.With the increase of guar gum proportion,the large particles in the sample molecules increase.