薯類淀粉晶區(qū)/非晶區(qū)結(jié)構(gòu)及熱變性三級中紅外光譜研究

打開文本圖片集

中圖分類號：TS235.2 文獻標志碼：A 文章編號：1008-0864（2025）06-0148-10

Three-level Mid-infrared Spectroscopy Study of Tubers Starch Crystal/amorphous Structure and Thermostability

WANG Wei'，DU Linnan2，XU Yuanyuan，YU Hongwei2* （1.CollegeofLight Industryand Textile，QiqiharUniversity，HeilongjiangQiqihar161o6，China；2.Chemical Technology， Shijiazhuang University，Shijiazhuang O5oo35，China）

Abstract：The structure of tubers starch including sweet potato starch，potato starch and tapioca starch were studied by one-dimensional mid-infrared spectroscopy（MIR）and second derivative MIR.The crystal/amorphous structure and thermostabilityof3 kinds of starch（swee patota starch，patota starch andtapioca starch）were alsodiscovered by two dimensional MIR（2D-MIR）.The results showed thatthe infraredabsorption modes of tubers starch included C-O stretching vibration （ uc-0-tubers ）. The tubers starch contained crystal and amorphous structures.With the increase of temperature （303＼～433 K），the main functional group of tubers starchcrystal/amorphous structure showeddierent sensitivityand order to the heat.Theamorphous structureof3kinds of starch were more sensitiveto temperature changes，and changed firstly，while thecrystal structure was relatively stable.Above results providedatheoretical basisforstudyingthe propertiesof tubers starch and expanding theapplicationofMIR spectroscopyinthe foodfield.

KeyWords：tubers starch；crystal/amorphous structure；middle infrared spectroscopy；thermostability

薯類淀粉是一類重要的食品添加劑，通常包括紅薯淀粉、馬鈴薯淀粉和木薯淀粉，在粉絲、肉皮腸和粉圓類食品等食品加工領域都有廣泛的應用[-3]。（剩余8652字）