【摘要】 将玉米淀粉用35℃浓度为2 2mol/L的盐酸温和酸解,得到了高结晶度的玉米淀粉。随着酸解时间的延长,残余物的结晶度逐渐增大。该酸解淀粉经过溶解和冷冻重结晶制备得到了淀粉球晶。采用扫描电子显微镜(SEM)、X射线衍射、热重分析法(TG)和凝胶渗透色谱(GPC)等对制得的淀粉球晶进行了表征,结果表明,所得球晶的平均粒径约为7μm,晶型为B型,其热分解起始温度201℃,低于天然淀粉的271℃和酸解淀粉的213℃,组成球晶的多糖糖链的平均聚合度为14。更多还原

【Abstract】 High crystalline maize starch was obtained by mild hydrolysis of maize starch in the solution of 2.2 mol/L hydrochloric acid at 35 ℃.The crystallinity of the starch increased as the time of acid hydrolysis increased.The starch spherocrystals were prepared by dissolution and freezing recrystallization of the acid-hydrolyzed starch.The spherocrystals were characterized with scanning electron microscopy,X-ray diffraction,thermogravimetry and gel permeation chromatography.The results show that the preparation is a B-typed spherocrystal with average diameter of about 7 μm and average polymerization degree of 14 glucose units.Its initial decomposition temperature 201 ℃ was lower than those of natural maize starch (271 ℃) and acid-hydrolyzed maize starch (213 ℃).更多还原