不同氨基酸对玉米淀粉理化性质影响

摘要

The effect of different amino acid(Lys、Gly、Glu)on the physicochemical property of maize starch(MS)was studied. The results showed that amino acids had no effect on the birefringence and granular shape. The surface of starch was still smooth and had no crevices or micro–pores. Also amino acids didn’t affect the X–ray pattern of starch after recrystallization,the peaks at 15°and 23°disappeared. Compared with native starch,the relative crystallinity and enthalpies of gelatinization (ΔH)of starch added with amino acids decreased,while the gelatinization temperatures(T0 and TP) increased.%该文研究了赖氨酸、甘氨酸、谷氨酸三种氨基酸对普通玉米淀粉理化性质的影响。结果发现，三种不同的氨基酸对淀粉的双折射性、颗粒形貌没有影响，表面仍然光滑，无裂缝凹坑出现；添加氨基酸后，玉米淀粉重结晶的X射线类型不变，但2θ为15°和23°处的衍射峰消失。与原玉米淀粉相比，玉米淀粉的相对结晶度和ΔH降低。淀粉―氨基酸混和物的T0和TP升高。