摘要
利用差示扫描量热法(differential scanning calorimetry,DSC)、傅里叶红外光谱(Fourier transform infrared,FTIR)、激光共聚焦显微拉曼光谱(laser confocal micro-Raman,LCM-Raman)、X-射线衍射技术(X-ray diffraction,XRD)和扫描电子显微镜(scanning electron microscopy,SEM)等手段,研究不同摩尔比的水/离子液体(ionic liquid,IL)混合液对玉米淀粉结构和性质的影响,揭示玉米淀粉在水:离子液体混合溶液中的相转变机制。结果表明,随着IL浓度的增加,淀粉的凝胶化转变为从单个吸热峰、到先有小的放热峰后紧接着吸热峰、再到单个放热峰的过渡趋势。在DSC相转变的起始温度下,淀粉多尺度结构没有发生明显的破坏。加热温度在凝胶化相转变的峰值温度时,淀粉结构都有显著破坏。加热温度在DSC终止温度时未观察到淀粉的残余有序结构,表明淀粉完全发生凝胶化,综上表明加热温度在淀粉多尺度结构变化过程中起关键作用。
The effects of different molar ratios of water:ionic liquid(IL)mixture on the structure and properties of corn starch were investigated using differential scanning calorimetry(DSC),fourier transform infrared(FTIR),laser confocal micro-Raman(LCM-Raman)spectroscopy,X-ray diffraction(XRD)and scanning electron microscopy(SEM).To reveal the phase transition mechanism of maize starch(MS)in a mixed solution of water:ionic liquid.With the increasing concentration of IL,the transition from a single endotherm to an exotherm accompanied by an endotherm,and then to a single exotherm was observed.The results showed that negligible structural disruption had occurred at the onset temperature of the DSC thermal transition.At the respective peak temperatures of the gelatinization transition,structural of starch samples was considerable disrupted.There was no residual structural order at the DSC conclusion temperature,indicating complete gelatinization of starch had occurred.In summary,the heating temperature play a key role in the multi-scale structural changes of starch.
作者
项丰娟
王书军
秦仁炳
XIANG Feng-juan;WANG Shu-jun;QIN Ren-bing(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;School of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第14期38-46,共9页
Food Research and Development
关键词
玉米淀粉
离子液体
相转变
多尺度结构
凝胶化
maize starch
1-allyl-3-methylimdazolium chloride
phase transition
multiscale structures
gelatinization
