部分糊化玉米淀粉浆液的性能

纺织学报 ›› 2015, Vol. 36 ›› Issue (04): 76-81.

部分糊化玉米淀粉浆液的性能

收稿日期:2014-03-18 修回日期:2014-06-10 出版日期:2015-04-15 发布日期:2015-04-20
通讯作者: 范雪荣 E-mail:wxfxr@163.com

Characteristic of partially gelatinized starch slurry

Received:2014-03-18 Revised:2014-06-10 Online:2015-04-15 Published:2015-04-20
Contact: FAN Xue-Rong E-mail:wxfxr@163.com

摘要/Abstract

摘要：

以玉米淀粉为原料，采用蒸汽升温法制备部分糊化淀粉浆液。运用光学显微镜、粒度分析仪、差示热分析仪、X射线衍射仪等对原淀粉和用蒸汽升温法于不同温度下制备的部分糊化淀粉浆液的形态结构、颗粒大小、膨胀势、糊化度、结晶度等进行了测试和比较。结果表明：随着制备温度的提高，部分糊化淀粉浆液的偏光十字逐渐消失，结晶度下降，而糊化度、粒径、膨胀势逐渐增大；64 ℃时制备的稳定性较好的部分糊化淀粉浆液的大部分偏光十字消失，但仍有结晶峰存在，糊化度为72.22 %。

关键词: 玉米淀粉, 部分糊化淀粉浆液, 糊化度, 性能

Abstract:

Partially gelatinized starch slurry was prepared from corn starch by starch by heating. Partially gelatinized starch and corn starch was characterized by optical microscopy, particle size analysis, differential scanning calorimetry(DSC) and X-ray diffraction (XRD). The results showed that with the increases of preparation temperature, the polarization cross of partally gelatinized starch slurry fade away and crystallinity decreased, while the degree of gelatinization, particle size and swelling power increased. Most of polarization cross of partly gelatinized starch slurry prepared at 64 ℃ and having good stability disappear, but the crystallization pead still exists, and the gelatinization degree is of 72.22 %.

Key words: corn starch, partially gelatinized starch slurry, gelatinization, performance

中图分类号:

TS 190.5

王娟徐进孙月玲蒋龙宇史博生王强高卫东范雪荣 . 部分糊化玉米淀粉浆液的性能[J]. 纺织学报, 2015, 36(04): 76-81.

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