摘要
介绍了蜡质玉米淀粉经脱支酶处理后,与柠檬酸进行酯化反应的制备方法,并对柠檬酸酯化淀粉的部分表观特性进行研究。通过酯化取代度测试、体外消化特征分析、扫描电镜(SEM)、热重分析(TG)和傅里叶变换红外光谱仪(FTIR)等方法对比分析了酯化前后脱支蜡质玉米淀粉微球的物化性质。研究结果表明,柠檬酸酯化可以提高脱支蜡质玉米淀粉微球的酯化程度,表现出显著且稳定的抗消化性能,FTIR结果表明在1700cm^-1波长处有酯键的特征峰生成,证实柠檬酸确实和脱支蜡质玉米淀粉微球发生了酯化反应,TG结果显示柠檬酸酯化淀粉与脱支蜡质玉米淀粉微球相比,其热稳定性更高。
The preparation of waxy corn starch conducted by debranching enzyme to form different desalted waxy corn starch microspheres,and the preparation method of esteri fication reaction with citric acid,and some apparent properties of citrate esteri fied starch research.The physicochemical properties of the deuterated waxy corn starch microspheres before and after esterification were analyzed by means of esterification degree test,in vitro digestion characteristics analysis,scanning electron microscopy (SEM),thermogravimetric analysis (TG) and Fourier transform infrared spectroscopy (FTIR) nature.The results showed that citrate esteri fication could improve the degree of esterification of desminated waxy corn starch microspheres,showing significant and stable anti-digestive properties.FTIR results showed that the characteristic peaks of ester bonds were generated at 1 700cm-1.It was confirmed that the citric acid did esterification reaction with the dewaxed waxy corn starch microspheres.TG results showed that the citrate esteri fied starch had higher thermal stability than the grafted waxy corn starch microspheres.
作者
周中凯
孔静
许倩倩
ZHOU Zhong-kai;KONG Jing;XU Qian-qian(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《粮食与油脂》
北大核心
2019年第8期30-34,共5页
Cereals & Oils
基金
国家十三五重点研发计划(2016YFD0400400)
关键词
蜡质玉米淀粉
微球
柠檬酸酯化
抗消化性
waxy corn starch
microsphere
citrate esteri fication
anti-digestibility
