高等学校化学学报 ›› 1993, Vol. 14 ›› Issue (6): 872.

• 研究论文 • 上一篇    下一篇

乙酰化红薯淀粉的性能研究(Ⅰ)

陈朗秋, 邹新禧   

  1. 湘潭大学化学系, 汀潭 411105
  • 收稿日期:1992-06-15 修回日期:1992-12-06 出版日期:1993-06-24 发布日期:1993-06-24
  • 通讯作者: 陈朗秋

A Research on the Properties of Acetylized Sweet Potato Starches (Ⅰ)

CHEN Ung-Qiu, ZOU Xin-Xi   

  1. Department of Chemistry, Xiangtan University, Xiangtan, 411105
  • Received:1992-06-15 Revised:1992-12-06 Online:1993-06-24 Published:1993-06-24

摘要: 本文对低取代度的乙酰化红署淀粉的颗粒结构、偏光性能、X射线图谱、表面结构进行了测定,指出乙酰化对结构无显著影响;还测定了胶凝温度,并探索了氯化钠、葡萄糖、蔗糖、麦芽糖、pH值等对胶凝温度的影响。

关键词: 乙酰淀粉, 红薯淀粉, 胶凝温度

Abstract: Acetylized sweet potato starches (ASPS) with various low degree of substitution (DS) prepared with Ac2Oand sweet potato starches (SPS) are very similiar to SPSaccording to the measurement of granular and surface structures by SEM, polarized light, X-rays diffraction.The surface structures of ASPSand SPSare observed really with the electro-conducting gum in the absence of the gold-plating method.Gelatinization temperatures of ASPSand SPSare (1) from 71.6-76.0-79.0 COto 65.5-67.0-70.0(℃) with DSfrom 0 to 0.1985; (2) increase firstly then decrease with NaCl concentration increasing from 0% to 25% ; (3) increase with glucose, sucrose, maltose concentration increasing from 0% to 25%; (4) decrease with the variation of pHvalues except neutral, particularly decrease sharp pHis under a strong base condition.For example, the gelatinization temperature is 10℃ when pH=13.3.Meanwhile the effects of glucose, sucrose, maltose, NaCl on gela-tinization temperature decrease with DSincreasing.

Key words: Acetylized starches, Sweet potato starches, Gelatinization temperature

TrendMD: