周晓微,杭书扬,薛梦豪,张家瑞,刘延奇

• 1:郑州轻工业大学食品与生物工程学院
• 2:食品生产与安全河南省协同创新中心
• 3:河南省冷链食品质量安全控制重点实验室

摘要(Abstract)：

为改善山药淀粉的性质，以山药淀粉为原料，在35℃条件下经盐酸(2.2 mol/L)水解96 h得酸解山药淀粉，再经溶解、离心和冷冻结晶得到微晶山药淀粉。通过对山药淀粉、酸解山药淀粉和微晶山药淀粉进行结构表征，得到结果：山药淀粉、酸解山药淀粉呈鹅卵石状，粒径约为5～25μm,微晶山药淀粉是直径3～8μm的球形颗粒；山药淀粉、酸解山药淀粉晶型为C型，结晶度分别为42.4%和45.1%,而微晶山药淀粉晶型为B型，结晶度提高至45.8%;酸解和结晶化处理未使淀粉引入新的官能团，但其短程有序性得到了进一步提升；与山药原淀粉相比，酸解山药淀粉和B型微晶山药淀粉的起始分解温度越来越低，分解速率最大时温度逐步上升，微晶淀粉的热稳定性提高；在微晶化过程中山药淀粉分子量不断减小，所形成的酸解淀粉和B型微晶淀粉的葡萄糖聚合度分别为123.27和49.55。

关键词(KeyWords)： 山药淀粉;酸解淀粉;微晶淀粉;结晶度;短程有序性

Abstract:

Keywords:

基金项目(Foundation): 河南省自然科学基金项目(222300420580);; 河南省科技攻关项目(222102110337)

作者(Author): 周晓微,杭书扬,薛梦豪,张家瑞,刘延奇

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