摘要
以酸解淀粉为原料,经重结晶制得B型微晶淀粉,再将B型微晶淀粉与正辛醇复合得到V型淀粉-正辛醇复合物。分别采用X-射线衍射和拉曼光谱对马铃薯原淀粉、B型微晶淀粉和V型复合物进行表征。结果表明,所得B型和V型样品的结晶度分别为50.75%和60.51%;与原淀粉相比,B型微晶淀粉的拉曼光谱峰强度降低很多,峰位置在1378、1259、1124、475 cm-1处有所偏移;与B型微晶淀粉相比,V型复合物峰强度增强,峰位置发生改变较大,只有1122、1079 cm-1处没有改变。
B-type microcrystalline starch were prepared via a process of recrystallization using acid hydrolysis starch as raw material. Then, V-type amylose-n-octanol complex was obtained in which the amylase was combined with n-octanol. The X-ray diffraction and Raman spectra was used to characterize the potato starch, B-type microcrystalline starch and V-type amylose-n-octanol complex. The results show that the crystallinity of the B-type microcrystalline starch and V-type compound samples were 50.75% and 60.51%. The Raman intensities of B-type starch was lower than potato starch, and the region at 1378 cm^-1, 1259 cm^-1, 1124 cm^-1 and 475 cm^-1 changed. Compared with the B-type starch the Raman intensities of V-type compound increases, and peak position changed a lot addition to the 1122 cm^-1 and 1079 cm^-1.
出处
《食品科技》
CAS
北大核心
2015年第1期315-318,共4页
Food Science and Technology
基金
国家自然科学基金项目(21376228)
关键词
B型微晶淀粉
V型复合物
X-射线衍射
拉曼光谱
B-type microcrystalline starch
V-type compound
X-ray diffraction
Raman spectra
