摘要
以芋头淀粉为原料,经普鲁兰酶脱支不同时间,在4℃下回生制备淀粉纳米颗粒,通过Zeta电位仪、傅里叶红外光谱仪、差示扫描量热仪和X射线衍射仪、扫描电子显微镜等对芋头原淀粉和淀粉纳米颗粒的结构和形貌进行了表征。结果表明,经过不同酶解时间(4、6、8和10 h)回生得到的芋头淀粉纳米颗粒的平均粒径分别为354.7、235.4、274.6和400.9 nm。傅里叶红外光谱显示芋头淀粉纳米颗粒没有出现新的特征峰,但分子间作用力和氢键作用都有所增强。与芋头原淀粉比较,淀粉纳米颗粒的糊化温度和焓值降低,糊化温度范围增大,晶型由A型变为V型,相对结晶度明显降低。芋头淀粉纳米颗粒呈多边形或球形,比表面积增大,出现了一定的团聚现象。
In this paper, taro starch as raw material treated by pullulanase debranching in different time, retrogradation at 4 ℃ was used to prepare starch nanoparticles. The structure and morphology of taro starch and starch nanopartieles were characterized by Zeta potentiometer, Fourier transform infrared spectroscopy, differential scanning calorimeter, X ray diffractometer and scanning electron microscope.The results showed that the average size of taro starch nanoparticles obtained by different enzymolysis time of （4,6,8 and 10 h） were 354.7,235.4,274.6 and 400.9 nm, respectively. Fourier infrared spectroscopy showed that there were no new characteristic peaks in taro starch nanoparticles, but the intermolecular force and hydrogen bonding were enhanced. Compared with the taro starch, the gelatinization temperature and enthalpy of the starch nanoparticles decreased, and the range of gelatinization temperature increased. The X-ray pattern changed from A-type to V-type,and the relative crystallinity decreased obviously. The taro starch nanoparticles were polygonal or spherical, the specific surface area increased, and there was a certain phenomenon of reunion.
作者
彭晔
余振宇
郑志
姜绍通
PENG Ye;YU Zhen- yu;ZHENG Zhi;JIANG Shao- tong(School of Food Science and Engineering, Hefei University of Technology, Institute of Agricultural Processing, Hefei University of Technology, Key Laboratory for Agriculture Processing Product of Anhui Province, Hefei 230009, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第9期6-10,共5页
Science and Technology of Food Industry
基金
安徽省科技攻关重大专项(16030701082)
关键词
芋头淀粉
酶解时间
纳米颗粒
性质
taro starch
enzymolysis time
nanoparticle
character
