摘要
对马铃薯原淀粉、马铃薯羟丙基淀粉、马铃薯羧甲基淀粉、马铃薯羟丙基羧甲基淀粉分别利用红外光谱分析(FT-IR),证实了马铃薯羟丙基羧甲基淀粉的结构变化;利用X-射线衍射分析(X-RD),证实了马铃薯羟丙基羧甲基淀粉的结晶度变化,随着无序化程度降低,导致其结晶度增加;利用扫描电子显微镜(SEM)观察了复合变性前后淀粉的表观形貌变化,证实了淀粉羟丙基羧甲基化其反应不仅发生在淀粉颗粒表面,也发生在淀粉颗粒内部,同时该反应首先发生在淀粉颗粒中结构较薄弱的非结晶区。
The structure changes of hydroxypropyl carboxymethylized potato starch were validated by FT - IR study. The crystal changes of hydroxypropyl carboxylmethylized starch were analysed by X - ray technology. Results show that the crystal degree is enhanced along with the decline of disordering of hydroxypropyl carboxylmethylized starch. Using electronic scanning microscopy, the surface transformation changes of the starch granules before and after the modification were observed. Results indicate that the hydroxypropyl carboxymethylized reaction occurs both inside and outside the starch granules, and it occurs firstly in the less structured amorphous regions of starch granules.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第1期43-46,共4页
Journal of the Chinese Cereals and Oils Association
关键词
马铃薯原淀粉
马铃薯羟丙基羧甲基淀粉
制备
颗粒结构
分子结构
变化
raw potato starch, potato hydroxypropyl carboxymethylized starch, preparation, granule structure,molecular structure, diversification
