酸处理绿豆的粉末结构形态及性质研究

Study on Microstructure and Paste Viscosity of Acid-modified

摘要:

本文利用光学显微镜、红外光谱仪、差示扫描量热仪(DSC)、X射线衍射仪和布拉班德粘度仪等仪器测定研究了酸热变性绿豆的粉末颗粒的形态、淀粉基团、热力学性质、晶体结构及糊粘度曲线。研究表明，不同种类的酸处理后，样品颗粒表观破坏程度不一，柠檬酸与淀粉作用生成了柠檬酸淀粉酯。DSC显示，变性绿豆淀粉与原绿豆粉相比吸热峰前移，且吸热焓ΔH变大。X射线衍射分析显示酸处理使淀粉的结晶结构减少。糊粘度曲线表明样品具有低粘度糊精的性质。

Abstract:

The properties of acid & thermal modified mung bean powder were studied by polarization microscope, infrared spectrometer, differential scanning calorimetry (DSC) instrument, X-ray diffraction and Brabender viscosity instrument. The results indicated that starch granules were damaged in different degrees by different acid, and citrate starch appeared during this process. Compared with the original mung bean powder, DSC showed that the endothermic peak of modified mung bean starch moved forward, and the ΔH value was increased. X-ray diffraction analysis showed that the acid treatment reduced the crystalline structure of starch. Brabender paste viscosity curve showed that the samples had low viscosity which was similar to dextrin.