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酸解淀粉物理化学性质的研究 总被引:5,自引:0,他引:5
玉米淀粉和马铃薯淀粉分别在35C条件下用浓度为2.4mol/L的HCI处理不同时间,采用X射线衍射分析、差热分析和扫描电镜等测试方法对酸解后的淀粉颗粒进行结构和性能分析。结果表明,淀粉的酸解过程可分为两个阶段:首先淀粉无定形区进行水解,颗粒结晶度、结晶热稳定性和酶解速率增加;随着酸解时间的延长,结晶结构受到破坏,热稳定性降低,达到酶解平衡的时间减少。酸解4d时,玉米淀粉和马铃薯淀粉颗粒的结晶均最完整,结晶转变温度最高,分别为87.0C和93.5C。 相似文献
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大米淀粉糊化过程的光谱分析 总被引:3,自引:0,他引:3
采用衰减全反射傅立叶变换红外光谱仪跟踪测定了不同品种大米淀粉的糊化过程,同时与X-射线衍射仪测定的淀粉结晶度相对比,研究了淀粉颗粒内结晶结构在糊化过程中变化的详细情况.利用红外光谱仪计算出天然大米淀粉及其在糊化过程中各个阶段代表结晶区特征的1047cm-1和代表非晶区特征的1022cm-1两处红外吸收峰强度的比值.结果表明,天然淀粉的结晶区主要由支链淀粉侧链的双螺旋结构所形成;在加热过程中淀粉的结晶结构被破坏,并且直链淀粉含量越高,其结晶结构在糊化过程中破坏越慢,说明直链淀粉能抑制淀粉结晶结构的破坏.利用X-射线衍射仪测定了大米淀粉糊化过程各个阶段的结晶度,进一步验证了淀粉的结晶结构在糊化过程中的损失.虽然,两种测定方法对"结晶度"的定义不同,但对于淀粉结晶程度的测定具有相关性和可比性,能为研究淀粉的糊化行为提供有利的补充信息. 相似文献
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为探究球磨研磨处理对豌豆淀粉结构及性质的影响,采用扫描电镜、激光粒度分析仪、X-射线衍射仪、傅立叶红外光谱仪、差示扫描量热仪、快速黏度分析仪等分析手段研究经研磨处理后豌豆淀粉颗粒形貌、晶体结构和理化性质。结果表明,淀粉颗粒形貌由光滑的多角形变为表面粗糙的不规则形状,处理后豌豆淀粉粒度增大,粒度中位径达到23.28μm,偏光十字消失;淀粉颗粒结晶结构被破坏,由多晶态向无定形态转变,呈现非晶化状态;研磨过程淀粉无新的基团产生,淀粉颗粒由有序结构向无序化结构转变;热焓值、糊化温度均显著降低,热糊稳定性好,处理后豌豆淀粉具有较好的热糊稳定性和冷糊力学稳定性。 相似文献
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为探究气流超微粉碎对蜡质玉米淀粉结构及性质的影响,采用扫描电镜、激光粒度分析仪、X-射线衍射仪、红外光谱仪、差示扫描量热仪、快速黏度分析仪等分析手段研究经微细化处理后蜡质玉米淀粉颗粒形貌、晶体结构和理化性质。结果表明,淀粉粒径明显变小,微细化蜡质玉米淀粉粒度中位径减小到6.43μm,粉碎后淀粉颗粒仍为A型结构,颗粒结晶结构被破坏,由多晶态向无定形态转变,粉碎过程淀粉无新的基团产生;热焓值、糊化温度均降低,热糊稳定性好;持水能力增加,冻融稳定性好,微细化蜡质玉米淀粉具有较好的热糊稳定性和冷糊力学稳定性。 相似文献
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红外光谱法研究交联淀粉的退化行为 总被引:4,自引:0,他引:4
用红外光谱研究了交联淀粉的退化过程, 结果表明, 交联淀粉具有与原淀粉大分子类似的退化过程, 即淀粉大分子临近的链段间形成双螺旋局部有序化结构, 再进一步规则地排列成结晶有序的结构. 由于交联键的限制, 交联淀粉的有序化过程相对较慢、 程度较低, 而且当交联度过高时无法形成结晶结构. 相似文献
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采用搅拌球磨机对木薯淀粉进行机械活化,以活化60min的木薯淀粉为原料,CuSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉。利用红外光谱、扫描电子显微镜、X-射线衍射等手段对产物的结构进行表征分析,并与原淀粉的氧化产物进行比较。结果表明,机械活化对木薯淀粉的氧化反应有显著的影响。原木薯淀粉的氧化反应主要发生在淀粉颗粒的表面及无定形区,部分发生在结晶区,产物是无定形及结晶状态的结构;活化淀粉的氧化反应在淀粉团粒表面及内部均匀进行,产物是无定形的聚集状态结构。并就机械活化对淀粉氧化的强化机理进行了探讨。 相似文献
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Nanocomposites films have been processed from a filler and a matrix having the same nature, i.e. waxy maize starch. The filler consists of nanoplatelet-like starch particles obtained as an aqueous suspension by acid hydrolysis of starch granules and the matrix was prepared by plasticization and disruption of starch granules with water and sorbitol. Nanocomposite films were obtained by casting and evaporating the mixture of the aqueous suspension of starch nanocrystals with the gelatinized starch. The resulting films were conditioned before testing and the effect of accelerated ageing in moist atmosphere was investigated. The thermal properties of the nanocomposite films were determined from DSC measurements and the mechanical characterization was performed in both the linear and nonlinear range. 相似文献
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Laiquan Shi Yibo Li Lingshang Lin Xiaofeng Bian Cunxu Wei 《Molecules (Basel, Switzerland)》2021,26(23)
Three sweet potato varieties with purple-, yellow-, and white-fleshed root tubers were planted in four growing locations. Starches were isolated from their root tubers, their physicochemical properties (size, iodine absorption, amylose content, crystalline structure, ordered degree, lamellar thickness, swelling power, water solubility, and pasting, thermal and digestion properties) were determined to investigate the effects of variety and growing location on starch properties in sweet potato. The results showed that granule size (D[4,3]) ranged from 12.1 to 18.2 μm, the iodine absorption parameters varied from 0.260 to 0.361 for OD620, from 0.243 to 0.326 for OD680 and from 1.128 to 1.252 for OD620/550, and amylose content varied from 16.4% to 21.2% among starches from three varieties and four growing locations. Starches exhibited C-type X-ray diffraction patterns, and had ordered degrees from 0.634 to 0.726 and lamellar thicknesses from 9.72 to 10.21 nm. Starches had significantly different swelling powers, water solubilities, pasting viscosities, and thermal properties. Native starches had rapidly digestible starch (RDS) from 2.2% to 10.9% and resistant starch (RS) from 58.2% to 89.1%, and gelatinized starches had RDS from 70.5% to 81.4% and RS from 10.8% to 23.3%. Two-way ANOVA analysis showed that starch physicochemical properties were affected significantly by variety, growing location, and their interaction in sweet potato. 相似文献
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Transitory starch plays a central role in the life cycle of plants. Many aspects of this important metabolism remain unknown; however, starch granules provide insight into this persistent metabolic process. Therefore, monitoring alterations in starch granules with high temporal resolution provides one significant avenue to improve understanding. Here, a previously established method that combines LCSM and safranin-O staining for in vivo imaging of transitory starch granules in leaves of Arabidopsis thaliana was employed to demonstrate, for the first time, the alterations in starch granule size and morphology that occur both throughout the day and during leaf aging. Several starch-related mutants were included, which revealed differences among the generated granules. In ptst2 and sex1-8, the starch granules in old leaves were much larger than those in young leaves; however, the typical flattened discoid morphology was maintained. In ss4 and dpe2/phs1/ss4, the morphology of starch granules in young leaves was altered, with a more rounded shape observed. With leaf development, the starch granules became spherical exclusively in dpe2/phs1/ss4. Thus, the presented data provide new insights to contribute to the understanding of starch granule morphogenesis. 相似文献
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C. Ferrero M. N. Martino N. E. Zaritzky 《Journal of Thermal Analysis and Calorimetry》1996,47(5):1247-1266
Differential scanning calorimetry (DSC) was used to analyze the influence of different hydrocolloids (xanthan, guar, and locust bean gums, carboxymethylcellulose and sodium alginate) on the gelatinization of corn starch in systems with starch concentration ranging between 0.1 and 0.7 g starch/g mixture. The reduction of available water produced a shift in gelatinization temperature, especially of the conclusion temperature. The effect was more marked for ionic hydrocolloids. The influence of hydrocolloids on glass transition temperature (T
g) of gelatinized starch suspensions and on the glass transition temperature of the maximally freeze-concentrated solute/unfrozen water matrix (T
g) was also studied.T
g onset values ranged between –4.5 and –5.5C for corn starch pastes with and without hydrocolloids. Those hydrocolloids that increased the viscosity of the unfrozen matrix inhibited additional ice formation during thawing (devitrification).Starch concentration and final heating temperature were found to be relevant factors affecting the kinetics of amylopectin retrogradation during frozen storage at –4C. Xanthan gum failed to prevent amylopectin retrogradation; this observation could be attributed to the fact that gums act outside the starch granule, while amylopectin retrogradation takes place within the granule. 相似文献
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The optical density at the wavelength from 300 to 800 nm and the rheological behavior of gelatinized starch at its concentration from 3 to 30 g/L and the medium pH from 2 to 11 were investigated. The volume concentration of the swelling associates of macromolecules or their globules increases when pH of gelatinized starch rises. An influence of the volume concentration of gelatinized starch on the dependence of the shear stress on shear rate was studied. The dynamic viscosity is proportional to the volume concentration at the gelatinized starch concentration lower than 25% and proportional to the logarithm of the volume concentration at the starch concentration greater than 25%. Proposed mathematical model takes into account an influence of the volume concentration of swelling starch globules and the concentration of glucoside links of macromolecules between the globules of macromolecules or their associates on the dynamic viscosity of gelatinized starch. This model allows to describe the experimental data obtained. 相似文献
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Copolymerization of acrylic acid (AAc) and gelatinized maize starch in aqueous medium using γ‐irradiation, followed by neutralization with alkali solution was carried out. The preparation conditions, such as irradiation dose and starch/AAc compositions were investigated. The higher the irradiation dose, as well as the AAc content in the feed solution, the higher the gel content. The copolymers were characterized by FTIR spectroscopy, thermo‐gravimetric analysis (TGA) and scanning electron microscopy (SEM). SEM revealed that the higher the dose, the lower the copolymer pore size. Starch/AAc copolymers have thermal stability higher than that for starch and poly acrylic acid individually. The swelling of starch/AAc hydrogels reduced as the gel content increases. The maximum water absorption obtained for starch/AAc hydrogels in distilled water was 200 g/g, and for neutralized starch/AAc hydrogels was 350 g/g. The swelling ratio of starch/AAc hydrogels of different compositions in NaCl solution is lower than that obtained in distilled water. The results suggest that the neutralized starch/AAc hydrogels have a high swelling property, and can be used in a variety of commercial applications. 相似文献
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Heterogeneity of starch granules and the effect of granule channelization on starch modification* 总被引:6,自引:0,他引:6
John E. Fannon Jonathan A. Gray Ninik Gunawan Kerry C. Huber James N. BeMiller 《Cellulose (London, England)》2004,11(2):247-254
This paper reviews the discovery of channels ID starch granules and progress of research on their effects on granule modification and digestibility, their nature, hypotheses on how they are formed and why they are present, and genetic control of their occurrence. Emphasized ID the relationship of channels to starch derivatization. Channelization ID presented as additional evidence of the heterogenous nature of starch granules from source to source and within a single source. A new method of determining the location of anionic entities within starch granules that utilizes reflectance confocal laser scanning microscopy ID described. 相似文献
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The architecture of the starch granule, and its subsequent disruption due to the application of heat and water, known as gelatinization, is of wide interest. Small-angle x-ray scattering (SAXS) techniques have been used to study gelatinization in limiting and excess water. SAXS allows the absorption of water into the differing regions of the starch granule to be monitored. In excess water, a process of cooperative melting can be seen. In limiting water, the crystalline order melts at a higher temperature. These features have been studied, and observed features of the gelatinization related to those known from other techniques. © 1993 John Wiley & Sons, Inc. 相似文献
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Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch. 相似文献