粮油食品科技2024，Vol.32Issue(2)：30-36,7.DOI:10.16210/j.cnki.1007-7561.2024.02.004
双螺杆挤压温度对玉米淀粉结构和理化性质的影响
Effects of Twin-screw Extrusion Temperatures on Structure and Physicochemical Properties of Corn Starch
摘要
Abstract
As changes in the melting behavior of starch in the extruder affect the physical properties of the extrudate.exploring the melting behavior during starch extrusion is of great significant for the production of ideal thermoplastic starch-based materials.Effects of different extrusion temperatures(60,70,80,90 and 100℃)on the structure and physicochemical properties of corn starch were investigated.The results showed that under high temperature and mechanical shear,the starch granules were fragmented and the granule size was reduced.The hydrogen bonds within starch molecules were broken,which made starch easier to bind with water molecules,to improve the hydration properties of thermoplastic starch(TPS).As the temperature increased,the content of amylose increased,and the relative crystallinity(RC)and double-helix order(DO)decreased,indicating that the long-range and short-range ordered structures of corn starch were destroyed during heating.The high temperature treatment of the extruder reduced the enthalpy of TPS and destroyed the ability of starch paste to form a gel network.The samples had a weak gelation behavior,and the rigidity and elasticity were weakened.In conclusion,the temperature of twin-screw extrusion changed the starch particle structure,crystalline structure,hydration and rheological properties to different degrees.This study has provided theoretical basis and new ideas for extruding high quality thermoplastic starch materials.关键词
双螺杆挤压/热塑性淀粉/结构/理化性质Key words
twin-screw extrusion/thermoplastic starch/structure/physicochemical properties分类
轻工纺织引用本文复制引用
许鑫,高伟,康雪敏,崔波..双螺杆挤压温度对玉米淀粉结构和理化性质的影响[J].粮油食品科技,2024,32(2):30-36,7.基金项目
山东省重点研发计划(2021CXGC010807 （）
2021CXGC010808) National Key Research and Development Project of Shandong Province(No.2021CXGC010807 （）
2021CXGC010808) （）
