玉米淀粉退火处理及其性质变化

Effect of Annealing on the Properties of Corn Starch

DOI：10.3969/j.issn.1673-1689.2014.09.005

中文关键词: 玉米淀粉 退火 颗粒形貌

英文关键词: corn starch, annealing, granule morphology

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中文摘要:

采用扫描电子显微镜（SEM）、激光粒度分析仪（LPA）、X射线粉末衍射仪（XRD）和差示扫描量热仪（DSC）研究退火处理对玉米淀粉颗粒形貌、粒径大小、晶体结构和热力学性质的影响。结果显示：退火处理会改变玉米淀粉颗粒的外貌，使其微孔增多，孔径增大；退火处理会增加玉米淀粉颗粒粒径；退火处理不涉及玉米淀粉晶体结构的变化；退火处理会使玉米淀粉糊化温度显著增高，糊化温度范围变窄；原玉米淀粉（NC）和退火处理玉米淀粉（AC）的溶解度和膨胀率都随着温度的升高而增大，在相同温度条件下，退火处理玉米淀粉（AC）溶解度和膨胀率均小于原玉米淀粉（NC）。

英文摘要:

Scanning Electron Microscope(SEM) and Laser Particle Size Analyzer(LPA), X-ray Diffraction(XRD) and Differential Scanning Calorimetry(DSC) were used to study the influence on the morphology, the diameter distribution, the crystal and the thermodynamic properties of the annealed corn starch granules. The results showed that annealing changed the surface of corn starch granules and made an increase in its micropores and hollows. Corn starch granules diameters were increased and the crystallites kept unchanged by means of annealing treatment. Annealing leads to elevation of corn starch gelatinisation temperatures and sharpening of the gelatinisation range. The solubility and swelling power of native corn starch and annealed corn starch increase when the temperature rises, however the solubility and swelling power of annealed corn starch(AC) are lower than those of native corn starch(NC) when they are at the same temperature conditions.

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