摘要
以B型淀粉为原料,溶于乙醇/水溶液中,在加热回流下加入一定比例正辛醇的乙醇溶液,通过单因素实验,探讨了淀粉/辛醇的配比、乙醇浓度、结晶冷却条件对复合物形成的影响,得到V型直链淀粉-正辛醇最佳制备条件。采用XRD、IR、SEM、DSC和GPC对复合物的结构与性能进行表征。结果表明,制备直链淀粉-正辛醇复合物的工艺条件为:淀粉/辛醇的配比10:1,乙醇浓度为35%,结晶冷却速率是5℃/h。在该工艺条件下,制得的复合物为V型结构,其结晶度可达到57.85%;SEM测试表明复合物颗粒直径约为3μm;IR显示复合物键的相关特征;DSC分析表明V型复合物的稳定性小于B型微晶淀粉;凝胶渗透色谱表明复合物的相对分子量及分布,复合物的重均分子量为3243。
B-type microcrystalline starch as the starting material was dissolved in the ethanol aqueous solution, and then V-type amylose-n-octanol complex was prepared by adding a certain ratio of n-octanol under refluxing. Through single factor control experiments, the effects of the starch/n-octanol ratio, the ethanol concentration and cooling rate on the crystallinity of the V-type amylose-n-octanol complex have been investigated. The structure and properties of the prepared composites were tested and analyzed by using XRD, IR, SEM, DSC and GPC. It is resulted that the optimal preparation conditions were as follows： the starch/n-octanol ratio 10：1, the ethanol concentration 35% and cooling rate 5 ℃/h. Under these conditions, the structure of the composite was V-type and the degree of crystallinity can reach to 57.85%. Meanwhile, SEM images showed that the diameter of composite particles was about 3 μm. IR displayed correlated characters of the bond of the composite. DSC analysis showed that the stability of the V-type composite was less than B-type microcrystalline starch. GPC indicated the relative molecular weight and distribution of the composite complex, and the average molecular weight was 3243.
出处
《食品科技》
CAS
北大核心
2016年第6期274-279,共6页
Food Science and Technology
基金
国家自然科学基金项目(21376228
21502177)
河南省教育厅高等学校重点科研项目(15A150005)
郑州轻工业学院博士科研基金项目(2014BSJJ032)
关键词
短直链淀粉
V型淀粉复合物
制备
结构表征
short amylose
V-type complex
preparation
structural characterization
作者简介
闫溢哲（1987-），男，博士，讲师，研究方向为有机合成及多糖结构构建。
