动态高压微射流对玉米直链淀粉结构的影响

以玉米直链淀粉为研究对象, 采用扫描电子显微镜(SEM)、原子力显微镜(AFM)、 X射线衍射及红外光谱研究了动态高压微射流(DHPM)不同压力处理(80～200 MPa)对直链淀粉结构的影响。结果表明, 扫描电镜显示玉米直链淀粉经DHPM处理后, 其表面形貌发生改变, 颗粒结构被破坏, 有团聚现象; 原子力图像显示处理后的淀粉分子相互交联缔合, 排列成紧密的网状结构; X射线衍射和红外光谱分析得出处理后的直链淀粉晶型未改变, 结晶度随压力增大而减小, 这为DHPM对淀粉改性提供了理论基础。

Abstract

The effect of dynamic high-pressure micro-fluidization (DHPM) at 80, 120, 160, and 200 MPa on the structure of maize amylose was investigated using scanning electron microscopy (SEM), atomic force microscope (AFM), Xray diffraction, and FT-IR spectroscopy. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partially congregated together after DHPM treatment. AFM images showed that the treated starch molecules are cross-linked to each other and arranged in a close mesh structure. Xray diffraction spectra and IR spectra indicated that relative crystallinity declined gradually with the pressure increasing. The results provide a theoretical basis for starch modification of DHPM.

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涂宗财, 尹月斌, 张璆, 王辉. 动态高压微射流对玉米直链淀粉结构的影响[J]. 光谱学与光谱分析, 2013, 33(5): 1379. TU Zong-cai, YIN Yue-bin, ZHANG Qiu, WANG Hui. Effect of Dynamic High-Pressure Micro-Fluidization on the Structure of Maize Amylose[J]. Spectroscopy and Spectral Analysis, 2013, 33(5): 1379.

动态高压微射流对玉米直链淀粉结构的影响

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