Effects Of Branch Chain Ratio And Remperature On The Components Of Corn Starch After Debranched And Recrystallized

Through the high amylose,ordinary,branched chain,wax 4 kinds of corn starch 95%aqueous solution boil after high temperature hot and humid processing first fully gelatinization,pullulan thermostatic debranching enzyme is used after 24 h high temperature hot and humid again destroy enzyme activity,after 4 ?,25? and 30?,40? for 4 kinds of temperature recrystallization 12 h.Of recrystallization and precipitation on the two components of SEM,laser particle size analysis,FTIR,DSC,XRD,tga characterization,analysis of appearance size,crystal structure,thermal properties,etc.,discussed the different proportion of branched chain of corn starch and recrystallization temperature on the influence of recrystallization features and according to the laws of the information to discuss the recrystallization.(1)the branch chain ratio of corn starch is positively correlated with the recrystallization supernatant yield,while the straight chain ratio is positively correlated with the recrystallization precipitation yield.The yield of supernatant increased with the increase of recrystallization temperature.The rate of precipitation becomes less.(2)the median diameter D50,D90 and D[4,3]of the supernatant increased with the increase of the proportion of branch chains;The precipitated D10,D50,D90 and D[4,3]increased with the increase of the proportion of straight chain.With the increase of temperature,the median diameter D50 and D[4,3]of the supernatant and the precipitation D10 and D50 continued to increase.(3)The starch structure factor index of supernatant increased with the increase of branch chain ratio.The structure factor index of precipitated starch increased with the increase of linear chain ratio.With the increase of temperature,the structure factor index of precipitated starch increased obviously.The starch structure factor index of supernatant decreased.(4)With the increase of branch chain ratio,the enthalpy of supersolution and precipitation increased,and the crystal content increased.With the increase of temperature,the H value of supernatant and precipitation increased.(5)The supernatant with different branch chain proportion is a-type crystal structure,and the relative crystallinity increases with the increase of branch chain proportion.The precipitates with different branch chain ratios were all b-type crystal structures,and the relative crystallinity increased with the increase of the straight chain ratio.The supernatant with different recrystallization temperature was a-type crystal structure,and the relative crystallinity decreased with the increase of temperature.The precipitation with different recrystallization temperature is B type crystal structure,and the relative crystallinity increases with the increase of temperature.(6)With the increase of branch chain ratio,the maximum degradation rate of supernatant increased.With the increase of linear chain ratio,the maximum rate of precipitation degradation temperature increases.The maximum degradation rate of supernatant at different recrystallization temperature increases with the increase of temperature.The maximum rate of precipitation degradation at different recrystallization temperatures decreased with the increase of temperature.By studying the effects of different branch chain proportions of corn starch and recrystallization temperature on recrystallization characteristics,some rules of recrystallization of corn starch were learned,which provided theoretical basis for the study on the preparation of ideal products by recrystallization of corn starch and starch composites.