【作者】 王中荣；

【导师】 刘雄； 阚建全；

【作者基本信息】 西南大学 ， 食品科学， 2007， 硕士

【摘要】 基于淀粉中直链淀粉含量会直接影响淀粉颗粒的理化性质，进而影响淀粉的应用性能，本论文对直链淀粉含量分别为0％、26.8％、53.4％、61.6％、75.7％、78.9％、85.3％的玉米淀粉的各项理化性质进行了研究，分析了直链淀粉含量与淀粉各项理化性质的相关性及其对淀粉应用性能的影响。通过实验表明：(AS表示直链淀粉)(1)直链淀粉含量影响淀粉颗粒的形态结构和粒度分布：0％AS淀粉颗粒较大，棱形，不光滑，大小均匀，它的颗粒平均粒径为14.307μm，结晶结构属于A型；26.8％AS淀粉颗粒较大，棱形，不光滑，大小不均匀，含有小部分极小颗粒淀粉，它的颗粒平均粒径为14.269μm，结晶结构属于A型；53.4％AS淀粉颗粒表面不光滑，棱形，大小不均匀，含有极小颗粒淀粉的比例较大，它的颗粒平均粒径为14.178μm，结晶结构属于B型；61.6％AS淀粉颗粒表面比较光滑，近似圆形或椭圆形，大小不均匀，小淀粉比例大，它的颗粒平均粒径为11.746μm，结晶结构属于B型；75.7％AS淀粉颗粒表面光滑，近似椭圆形或圆形，大小均匀，颗粒较小，含有大颗粒淀粉的比例小，它的颗粒平均粒径为10.545μm，结晶结构属于B型；78.9％AS淀粉颗粒表面光滑，近似椭圆形或圆形，大小均匀，含有极少部分大颗粒淀粉，它的颗粒平均粒径为9.938μm，结晶结构属于B型；85.3％AS淀粉颗粒表面光滑，近似椭圆形或圆形，大小均匀，颗粒较小，含有大颗粒淀粉的比例小，它的颗粒平均粒径为9.715μm，结晶结构属于B型。(2)直链淀粉含量的增加提高了淀粉的糊化温度：0％AS、26.8％AS、53.4％AS、61.6％AS、75.7％AS、78.9％AS和85.3％AS玉米淀粉的糊化温度范围分别为63.36～69.57℃，68.61～74.80℃，68.67～78.54℃，107.58～163.98℃，108.01～164.16℃，107.38～166.42℃，108.77～170.13℃。(3)直链淀粉含量的增加降低了淀粉糊的粘度：当淀粉浓度为2％时，玉米淀粉的粘度随着直链淀粉含量的增加而降低。0％AS、26.8％AS、53.4％AS、61.6％AS、75.7％AS、78.9％AS和85.3％AS的玉米淀粉的淀粉糊粘度分别为0.164,0.016，0.013，0.012，0.01，0.01和0.009Pa.s。(4)直链淀粉含量的增加提高了淀粉糊的稳定性能，降低了淀粉的凝胶强度：七种玉米淀粉糊粘度随着离子浓度的增加而增加，随着温度的增加、剪切速率的增大、加热时间的延长而下降，受pH值影响无规律。0％AS和26.8％AS玉米淀粉受上述因素影响的变化幅度较大，53.4％AS、61.6％AS、75.7％AS、78.9％AS和85.3％AS的玉米淀粉受上述因素的影响较小。当淀粉浓度为10％时，0％AS、26.8％AS、53.4％AS、61.6％AS、75.7％AS、78.9％AS和85.3％AS的玉米淀粉的淀粉凝胶强度分别为9.7，58.3，48.7，30.5，22.3，15.8，14.2g。53.4％AS、61.6％AS、75.7％AS、78.9％AS和85.3％AS玉米淀粉的透光率较小，凝沉作用强，易老化；冻融稳定性较差；溶解度和膨胀度较差。相对而言，0％AS和26.8％AS玉米淀粉的透光率较好，凝沉作用弱，不容易老化；冻融稳定性较好；溶解度和膨胀度较好。(5)七种玉米淀粉对水、油和卡托普利的吸附性实验得出，0％AS玉米淀粉对油的吸附量最大，85.3％AS玉米淀粉对水和卡托普利的吸附量最大。(6)直链淀粉含量的增加提高了淀粉抗酶解性能：在相同处理条件下，玉米淀粉水解率大小顺序依此为0％AS＞26.8％AS＞53.4％AS＞61.6％AS＞75.5％AS＞78.9％AS＞85.3％AS，表明61.6％AS、75.7％AS、78.9％AS和85.3％AS玉米淀粉的抗酶解性能明显优于0％AS和26.8％AS玉米淀粉。从电镜扫描图看出：0％AS和26.8％AS玉米淀粉颗粒表面有大量的小孔形成，53.4％AS玉米淀粉颗粒表面有少量的小孔形成，61.6％AS、75.5％AS、78.9％AS和85.3％AS玉米淀粉颗粒表面上没有小孔形成。七种不同直链淀粉含量的玉米淀粉的抗酶解性能随着酶处理时间的延长而增加。(7)直链淀粉含量的增加提高了淀粉膜的强度，实验得出：高直链玉米淀粉膜的性质优于普通玉米淀粉膜，淀粉-PVA共混体系的相容性好于普通玉米淀粉，羟丙基化降低了淀粉膜的拉伸强度，提高了伸长率和撕裂强度；淀粉-PVA共混体系中高直链玉米淀粉的配比量增大，薄膜的拉伸强度随之增加，伸长率随之下降；乙二醇含量过高会引起膜发粘，强度降低，过低膜会变脆；不同直链淀粉含量的玉米淀粉膜的外观形态均呈透明、柔软、无色状，羟丙基淀粉膜呈浅黄色，吸水率随着直链淀粉含量增加而减小，羟丙基淀粉膜的吸水率大大的低于原淀粉膜。更多还原

【Abstract】 Because the content of amylose in starch would affect the physical-chemical characters of starch, and would affect the application of starch. This paper has studied on the every physical-chemical characters of starch with the content of amylose starch were 0%、26.8%、53.4%、61.6%、85.3%、78.9%、75.7%.The affection of amylose content on the application of starch and the pertinences of amylose content and physical-chemical characters of starch were analyzed. The main results were as follows:(1)The content of amylose would affect configuration frame and granularity distributing of starch granule: 0%AS starch particle was big, rhombus, coarse and uniformity. Average diameters of starch granules were 14.307μm and X-ray showed type A; 26.8%AS starch granule were big, rhombus, coarse, inconsistent and some particles were lesser. Average diameters of starch granules were 14.269μm and X-ray showed type A; 53.4%AS starch granule was coarse, rhombus, inconsistent and most of the particles were lesser. Average diameters of starch granules were 14.178μm and X-ray showed type B; 61.6%AS starch was lubricity, rotundity or ellipse, inconsistent, most of the particles were lesser. Average diameters of starch granules were 11.746μm and X-ray showed type B; 75.7%AS starch was lubricity, rotundity or ellipse, uniformity and most of the particles were lesser. Average diameters of starch granules were 10.545μm and X-ray showed type B; 78.9%AS starch was lubricity, uniformity and most of the particles were lesser. Average diameters of starch granules were 9.938μm and X-ray showed type B; 85.3%AS starch was lubricity, rotundity or ellipse, uniformity and most of the particles were lesser.Average diameters of starch granules were 9.715μm and X-ray showed type B.(2) Starch gelatinization will be improve when the content of amylose increased:Gelatinized temperature of cornstarch with 0%AS, 26.8%AS, 53.4%AS, 61.6%AS, 75.7%AS, 78.9% AS and 85.3%AS were 63.36 - 69.57℃,68.61 - 74.80℃,68.67～78.54℃,107.58～163.98℃, 108.01～164.16℃,107.38-166.42℃and 108.77-170.13℃.(3) Viscidity of gelatinization will be reduced when the content of amylose decreased: Gelatinization of 2% comstarch will be reduced when amylose content increased. Gelatinization of comstarch with 0%AS、26.8%AS、53.4%AS、61.6%AS、75.7%AS、78.9%AS and 85.3%AS were 0.164,0.016、0.013, 0.012, 0.01, 0.01和0.009Pa.s.(4) When AS increased, stability of gelatinization will be enhanced but gel-intention will be reduced. Viscidity of comstarch will be enhanced when the ion increased and will be reduced when temperature, time, cut-speed increased. Comstarch with 0%AS and 26.8%AS were great effected by the factors. Comstarch with 53.4%AS、61.6%AS、75.7%AS、78.9%AS and 85.3%AS were little affected. Gel-intention of 10% comstarch with 0%AS、26.8%AS^ 53.4%AS、61.6%AS、75.7%AS、78.9%AS and 85.3% AS were 9.7, 58.3, 48.7, 30.5, 22.3, 15.8, 14.2g.Comstarch with 53.4%AS、61.6%AS、75.7%AS、78.9%AS and 85.3%AS were difficult to light-permeated and has worse solubility, swelling, stability when melted. But they were easy to retrograded and swell. Comstarch with 0%AS and 26.8%AS were better to light-permeated, swell and has better solubility and stability when melted. But they were difficult to retrograded and deposited.(5)The adsorption experiment of water, oil and Cptopril to these seven comstarch with different content of amylose adsorbed water, oil and Cptopril indicated: the capacity of 0%AS comstarch adsorbed oil was the most; but the capacity of 85.3%AS comstarch adsorbed water and Cptopril was the most.(6) Resisting-capability of comstarch to enzyme was enhanced when the content of amylase and hydrolyze-time increased. Hydrolyze rate of different comstarch were 0%AS>26.8%AS> 53.4%AS>61.6%AS>75.5%AS>78.9%AS>85.3%AS. Resisting-capability of comstarch with 61.6%AS> 75.7%AS、78.9%AS和85.3%AS were better than 0%AS and 26.8%AS. SEM showed that there are many pinhole in the surface of comstarch with 0%AS and 26.8%AS., there are a few pinhole in the surface of comstarch with 53.4%AS, there are no pinhole in the surface of cornstarch with 61.6%AS, 75.7%AS, 78.9%AS and 85.3%AS.The seven of cornstarch with different content of amylose, resisting-capability increased with increasing time.(7) Intensity of starch velum was enhanced when the content of amylase was increased. Character such as starch-PVA dissolution of high amylose corn starch was better than common corn starch. Hydroxide and propyl starch was better to extend but difficult to elongate. Intensity of extend will be enhanced but the elongate rate will be reduced when the content of amylase was increased in PVA.film of amylose will has more viscidity and less intensity when content of glycol increased. Cornstarch with different content of AS were all clarity, liability and achrornaticity. Film of Hydroxide and propyl starch was buff. Drink rate of Hydroxide and propyl starch was reduced when content of amylase decreased and it was great lower than common starch.更多还原