盐酸浓度对酸解玉米淀粉结晶结构和性能的影响

摘要

以玉米淀粉为原料,用盐酸对其酸解制备酸解玉米淀粉.考虑盐酸浓度对酸解玉米淀粉结构和性能的影响.通过抽滤洗涤法、X射线衍射(XRD)、旋转粘度计、差示扫描量热法(DSC)和热重分析(TGA)对酸解淀粉的回收率、结晶度、糊化粘度、糊化温度和热性能进行分析.结果表明,酸解玉米淀粉的回收率、结晶度和糊化温度随盐酸浓度的增大,先增大后减小,盐酸浓度为0.5 mol/L时,回收率、结晶度和糊化温度都达到最大值;糊化粘度随盐酸浓度的增大而迅速减小；酸解改性对玉米淀粉的热稳定性影响较小.%Acid hydrolysis corn starch was prepared by hydrochloric acid method to study the effects of hydrochloric acid concentrations on the structure and properties of acid hydrolysis com starch.. The crystallinity, gelatinization viscosity, gelatinization temperature and thermal performance of acid hydrolysis starch were analyzed by using filtration washing method, X-ray diffraction, rotational viscometer, differential scanning calorimetry and thermo gravimetric analysis, respectively. The results show that the recovery yield, crystallinity and gelatinization temperature increased first and then decreased with the increase of hydrochloric acid concentration, and reached the maximum values when hydrochloric acid concentration was 0.5 mol/L; the gelatinization viscosity rapidly decreased with increase of hydrochloric acid concentration. So the acid modification had small effect on thermal stability of corn starch.