酸解温度和时间对玉米淀粉性能的影响

以玉米淀粉为原料，研究盐酸制备酸解玉米淀粉，考察酸解温度和酸解时间对酸解玉米淀粉结构和性能的影响。通过X射线衍射（XRD）、旋转黏度计、差示扫描量热法（DSC）和热重分析（TGA）对酸解淀粉的结晶度、糊化黏度、糊化温度和热性能进行分析，结果表明：结晶度和糊化温度随酸解温度的升高和酸解时间的延长表现为先增大后减小；糊化黏度随酸解温度的升高和酸解时间的延长而迅速降低；酸解改性对玉米淀粉的热稳定性影响较小。

Effect of Acid Hydrolysis Temperature and Time on Properties of Corn Starch

Acid hydrolytic corn starch was prepared with hydrochloric acid hydrolysis method by taking corn starch as raw material. The influences of acid hydrolysis temperature and time duration on structure and properties of the acid hydrolytic corn starch were studied. The crystallinity, gelatinization viscosity, gelatinization temperature and the thermal performance of the acid hydrolysis starch were analyzed by X ray diffraction （XRD）, rotational viscometer, differential scanning calorimetry （DSC） and thermo gravimetric analysis （TGA） respectively. The results showed that the crystallinity and gelatinization temperature were increased first and then decreased along with the increase of acid hydrolysis temperature and time duration. Gelatinization viscosity was rapidly decreased with the increase of acid hydrolysis temperature and time duration. The thermal stability of corn starch was slightly influenced by acid modification.