摘要
淀粉在挤压机内的熔融行为变化影响着挤出物的物理性质,探究淀粉挤压过程中熔融行为对于生产理想的热塑性淀粉基材料具有重要意义。本文探究不同挤压温度(60、70、80、90和100℃)对玉米淀粉结构和理化性质的影响。结果表明,在高温和机械剪切作用下,淀粉颗粒发生破碎,颗粒尺寸减小。淀粉分子内氢键被破坏,使淀粉更易与水分子结合,从而提高了热塑性淀粉(TPS)的水合特性。随着温度升高,直链淀粉含量增加,相对结晶度(RC)和双螺旋有序度(DO)减小,表明玉米淀粉在受热过程中长程和短程有序结构被破坏。挤压机的高温处理降低了TPS的焓值,破坏了淀粉糊形成凝胶网络的能力,样品存在弱凝胶行为,但刚性和弹性减弱。综上所述,双螺杆挤压温度使淀粉颗粒结构、晶体结构、水合特性和流变特性发生了不同程度的变化,为挤压优质热塑性淀粉材料提供新思路。
As changes in the melting behavior of starch in the extruder affect the physical properties of the extrudate.exploring the melting behavior during starch extrusion is of great significant for the production of ideal thermoplastic starch-based materials.Effects of different extrusion temperatures(60,70,80,90 and 100 ℃) on the structure and physicochemical properties of corn starch were investigated.The results showed that under high temperature and mechanical shear,the starch granules were fragmented and the granule size was reduced.The hydrogen bonds within starch molecules were broken,which made starch easier to bind with water molecules,to improve the hydration properties of thermoplastic starch(TPS).As the temperature increased,the content of amylose increased,and the relative crystallinity(RC) and double-helix order(DO) decreased,indicating that the long-range and short-range ordered structures of corn starch were destroyed during heating.The high temperature treatment of the extruder reduced the enthalpy of TPS and destroyed the ability of starch paste to form a gel network.The samples had a weak gelation behavior,and the rigidity and elasticity were weakened.In conclusion,the temperature of twin-screw extrusion changed the starch particle structure,crystalline structure,hydration and rheological properties to different degrees.This study has provided theoretical basis and new ideas for extruding high quality thermoplastic starch materials.
作者
许鑫
高伟
康雪敏
崔波
XU Xin;GAO Wei;KANG Xue-min;CUI Bo(State Key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353,China;College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353,China)
出处
《粮油食品科技》
CAS
CSCD
北大核心
2024年第2期30-36,共7页
Science and Technology of Cereals,Oils and Foods
基金
山东省重点研发计划(2021CXGC010807,2021CXGC010808)。
关键词
双螺杆挤压
热塑性淀粉
结构
理化性质
twin-screw extrusion
thermoplastic starch
structure
physicochemical properties
