食品与机械2017，Vol.33Issue(12)：1-5,16,6.DOI:10.13652/j.issn.1003-5788.2017.12.001
超高压辅助制备醋酸酯淀粉结构性质研究
Structure and properties of acetylated corn starch prepared under ultra high pressure (UHP)
摘要
Abstract
The acetylated starches from corn were prepared under ultra high pressure (UHP)by acetic anhydride as reaction reagent, and NaCl as the reaction medium.The structure and properties of acetylated starches were analyzed by using light microscope,X-ray diffractometer and rapid viscosity analyzer.The results indicated that the granular acetylated starch showed a similar crystallite structure as that of native starch.In addition,the acetylated starches were ge-latinized when treated at 600 MPa and the structure of starch granules was gradually destroyed,whereas the crystal structure was transformed from the A-type crystallite to the V-type crystallite. However the gelatinization negatively affected the degree of substitu-tion of acetylated starch.The appropriate amount of NaCl favored the maintenance of starch granular structure under UHP,which would effectively increase the degree of substitution of acetylated starch. The degree of substitution and peak viscosity of acetylated starch reached the highest value (0.090 and 400.00 cP,respectively)when corn starch was treated at 400 MPa with the concentration of the so-lution at 1.0% and the amount of acetic anhydride at 2.0%.关键词
玉米淀粉/醋酸酯淀粉/超高压/取代度Key words
corn starch/acetylated starch/ultra high pressure/the degree of substitution引用本文复制引用
蒲华寅,马芸,黄萌,徐垚,樊凡,刘姝含,黄峻榕..超高压辅助制备醋酸酯淀粉结构性质研究[J].食品与机械,2017,33(12):1-5,16,6.基金项目
国家自然科学基金项目(编号:31601509,31371786) （编号:31601509,31371786）
陕西科技大学博士科研启动基金项目(编号:BJ14-14) （编号:BJ14-14）
陕西省大学生创新创业训练计划项目(编号:1309) （编号:1309）
