【摘要】 通过盐酸的温和酸解作用 ,使玉米淀粉颗粒的无定型区域水解 ,得到结晶度较高的酸解淀粉。将该酸解淀粉溶解后冷冻重结晶 ,制备出B -型球晶 ,在此基础上进一步重结晶制备得到了A -型淀粉球晶。用扫描电子显微镜 (SEM)、X -射线衍射、热重分析法 (TG)以及凝胶渗透色谱 (GPC)等方法对所得的淀粉球晶进行了表征。结果表明所得A -型球晶的平均粒径约为 3μm ,晶体形态为A型、其热分解起始温度低于天然淀粉而高于酸解淀粉和B型球晶 ,组成球晶的淀粉分子链长度约为 14个葡萄糖单元更多还原

【Abstract】 Highly crystalline corn starch was obtained by the removal of amorphous regions of corn starch granules by means of the mild hydrolysis of corn starch in the solution of hydrochloric acid.The B-type spherocrystals were prepared by freezing recrystallization of acid-hydrolyzed starch,and then the A-type starch spherocrystals were obtained by the recrystallization of the B-type ones.The spherocrystals were characterized with scanning electron microscope (SEM),X-ray diffraction,thermogravimetry(TG)and gel pervasion chromatogram(GPC).The results showed that the preparation was a A-type spherocrystal with average diameter 3μm and average degree of polymerization 14 glucose units.The initial decomposition temperature of A-type spherocrystals was lower than that of natural corn starch but higher than that of acid-hydrolyzed corn starch and B-type spherocrystals.更多还原