奉化芋艿淀粉特性的研究

Characterization of Fenghua Taro Starch

摘要:

本文以奉化芋艿为研究对象，采用氨水法提取芋艿淀粉，通过对芋艿淀粉的组成成分、淀粉颗粒的形态、分子结构、淀粉的糊化温度及热稳定性等指标的测定研究了奉化芋艿淀粉的性质。通过碘量法测得奉化芋艿淀粉中直链淀粉的含量为10.23%，支链淀粉为89.77%，奉化芋艿淀粉中直链淀粉含量较其他淀粉中直链淀粉含量低；电镜扫描观测出芋艿淀粉颗粒呈不规则形态，表面光滑，棱角分明；通过激光粒度分布仪的检测分析，得出芋艿淀粉的平均粒径为4.113 μm，相对于其它淀粉粒度较小；通过X射线多晶粉末衍射仪检测分析，显示淀粉的结晶类型为A型淀粉；通过红外光谱分析，表明奉化芋艿淀粉中含有伯、仲醇羟基的α-D-吡喃环结构特征；芋艿淀粉的糊化温度为80~85 ℃，具有较高的热稳定性。

Abstract:

In this paper, the properties of Fenghua taro starch were examined. The starch was extracted by ammonia, and its composition, morphology, pasting temperature, thermal stability, and the molecular structure of its granules were investigated. An iodometric analysis showed that the amylose and amylopectin contents in taro starch were 10.23% and 89.77%, respectively. The amylose content was lower in Fenghua taro than in other starches. Scanning electron microscopy revealed that Fenghua taro starch granules had an irregular shape and angular morphology with a smooth surface. The laser particle size distribution analyzer showed that the average particle size of Fenghua taro starch was only 4.113 μm; this was relatively small compared with other starch particles. X-ray diffraction indicated that Fenghua taro starch had an A-type starch-crystal form. An infrared spectroscopy analysis indicated that Fenghua taro had primary and secondary alcoholic hydroxyl groups in an α-D-pyran ring. The gelatinization temperature of taro starch was 80~85 ℃, and it demonstrated a high thermal stability.