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。
Abstract:
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.
下载:
