木薯淀粉的可控去结晶化研究
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摘要
为了探究淀粉可控去结晶化的制备技术,本研究以木薯淀粉为原料,系统研究了高温醇碱法处理过程中碱浓度、处理温度、时间以及料液比等条件对木薯淀粉结晶度及晶体结构的影响。结果表明,处理时间及料液比对淀粉去结晶化过程中结晶度的影响是非线性的(料液比与结晶度r=0.14,而处理时间与结晶度r=-0.02),且难于控制其晶型的变化;碱浓度及处理温度对淀粉去结晶化过程中结晶度的影响是线性负相关(碱浓度与结晶度r=-0.97,而处理温度与结晶度r=-0.84),并可有效控制木薯淀粉晶型的变化。随着碱浓度由0.25 mol/L逐渐增大至1.25 mol/L,可有效控制淀粉的晶型由A型转变为无定形状态,使其相对结晶度从23.63%逐渐降至0。因此,高温醇碱法可制备可控去结晶化木薯淀粉。
In order to explore the preparation technology of controlled non-crystallization of starch,cassava starch was selected as the raw material,and the impacts of alkali concentration, treatment temperature,reaction time,material-liquid ratio on the crystallinity and crystal structure of cassava starch were systematically studied.It was found that the influence of treatment time and material-liquid ratio on the crystallinity during the non-crystallization of starch was non-linear,which the linear correlation coefficient r between the material-liquid ratio and crystallinity was 0.14,and the r of treatment time and crystallinity was -0.02. And the variation of its crystal form was difficult to control. The impact of alkaline concentration and treatment temperature on the crystallinity in the process of starch non-crystallization was negative linear correlation,which the r of alkali concentration and crystallinity was -0.97,and the r of process temperature and crystallinity was -0.84,and can effectively control the change of crystal form of cassava starch. With the increase of alkali concentration from the 0.25 mol/L to the 1.25 mol/L,the crystal form of starch was changed from type A to amorphous state,and the relative crystallinity gradually decreased from 23.63% to 0. Therefore,the controlled non-crystallization of cassava starch can be prepared via a high temperature alcohol-alkali process.
In order to explore the preparation technology of controlled non-crystallization of starch,cassava starch was selected as the raw material,and the impacts of alkali concentration, treatment temperature,reaction time,material-liquid ratio on the crystallinity and crystal structure of cassava starch were systematically studied.It was found that the influence of treatment time and material-liquid ratio on the crystallinity during the non-crystallization of starch was non-linear,which the linear correlation coefficient r between the material-liquid ratio and crystallinity was 0.14,and the r of treatment time and crystallinity was -0.02. And the variation of its crystal form was difficult to control. The impact of alkaline concentration and treatment temperature on the crystallinity in the process of starch non-crystallization was negative linear correlation,which the r of alkali concentration and crystallinity was -0.97,and the r of process temperature and crystallinity was -0.84,and can effectively control the change of crystal form of cassava starch. With the increase of alkali concentration from the 0.25 mol/L to the 1.25 mol/L,the crystal form of starch was changed from type A to amorphous state,and the relative crystallinity gradually decreased from 23.63% to 0. Therefore,the controlled non-crystallization of cassava starch can be prepared via a high temperature alcohol-alkali process.
引文
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[15]孙丹丹,张宏伟.机械球磨对木薯淀粉颗粒形态及结晶性能的影响[J].化学工程与装备,2009(8):8-9.
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[17]陈福泉,刘环裕,张本山,等.醇水相湿热处理对玉米淀粉颗粒性质的影响[J].现代食品科技,2013,29(10):2388-2394.
[18]范聪聪,周洵,张国权.乙醇碱法处理对荞麦颗粒状冷水可溶淀粉溶解度的影响[J].粮食加工,2011,36(5):40-43.
[2]孙慧敏,马晓军.木薯淀粉及木薯变性淀粉性质比较研究[J].食品工业科技,2008,29(6):82-84.
[3]黄祖强.淀粉的机械活化及其性能研究[D].南宁:广西大学,2006.
[4]张本山,王斌.淀粉多晶体系中的链链结晶与链水结晶结构研究[J].中国粮油学报,2008,23(1):48-50.
[5]Wongs agonsup R,Pujchakarn T,Jitrakbumrung S,et al.Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product[J].Carbohydrate Polymers,2014,101(1):656-665.
[6]Huang Z Q,Xie X L,Chen Y,et al.Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches[J].Comptes Rendus Chimie,2008,11(1):73-79.
[7]Geng F,Chang P R,Yu J,et al.The fabrication and the properties of pretreated corn starch laurate[J].Carbohydrate Polymers,2010,80(2):360-365.
[8]李贺,林日辉,龙寒,等.木薯淀粉预处理及对酶法合成松香淀粉酯的影响[J].林产化学与工业,2015,35(1):89-93.
[9]Liu P L,Zhang B S,Shen Q,et al.Preparation and structure analysis of noncrystalline granular starch[J].International Journal of Food Engineering,2010,6(4):61-64.
[10]徐立宏,张本山,杨连生,等.醇碱法制备非晶颗粒态淀粉[J].华南理工大学学报:自然科学版,2007,35(4):39-41.
[11]陈翠兰,张本山,陈福泉.淀粉结晶度计算的新方法[J].食品科学,2011,32(9):68-71.
[12]Hornung P S,Cordoba L D P,Schnitzler E,et al.Brazilian Dioscoreaceas starches:Thermal,structural and rheological properties compared to commercial starches[J].Journal of Thermal Analysis and Calorimetry,2017,127(3):1869-1877.
[13]Lemos P V F,Barbosa L S,Ramos I G,et al.The important role of crystallinity and amylose ratio in thermal stability of starches[J].Journal of Thermal Analysis and Calorimetry,2018,131(3):2555-2567.
[14]胡洋,夏文,李积华,等.高速射流对木薯淀粉结构和性能的影响[J].食品工业科技,2018,39(2):56-60.
[15]孙丹丹,张宏伟.机械球磨对木薯淀粉颗粒形态及结晶性能的影响[J].化学工程与装备,2009(8):8-9.
[16]Chen J,Jane J.Properties of granular cold-water-soluble starches prepared by alcoholic-alkaline treatments[J].Cereal Chemistry,1994,71(6):623-626.
[17]陈福泉,刘环裕,张本山,等.醇水相湿热处理对玉米淀粉颗粒性质的影响[J].现代食品科技,2013,29(10):2388-2394.
[18]范聪聪,周洵,张国权.乙醇碱法处理对荞麦颗粒状冷水可溶淀粉溶解度的影响[J].粮食加工,2011,36(5):40-43.