不同结晶结构淀粉的拉曼光谱分析

史苗苗 , 李丹 , 闫溢哲 , 等

doi:10.13995/j.cnki.11-1802/ts.015059

食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015059

不同结晶结构淀粉的拉曼光谱分析

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(郑州轻工业学院食品与生物工程学院，河南郑州，450002)

博士，讲师

网络出版日期: 2018-03-26

基金资助

国家自然科学基金(21376228)

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Raman spectra analysis of the crystal structure of potato starch

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(School of Food Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)

Online published: 2018-03-26

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摘要

为了研究不同晶型淀粉结构变化规律，对马铃薯淀粉进行酸解、重结晶,分别制备酸解淀粉、B型微晶淀粉及马铃薯直链淀粉-正癸醇，马铃薯直链淀粉-十二醇复合物，使用拉曼光谱仪检测并分析其结构变化规律。结果表明：经过不同处理后淀粉及其复合物的拉曼光谱特征峰强度逐步降低，相对峰面积也发生变化。马铃薯淀粉与配体复合时，双螺旋解旋为单螺旋结构，不同复合物的特征峰位置基本一致，但强度相差较大。

关键词： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">马铃薯淀粉; B型微晶; V型复合物; 拉曼光谱

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史苗苗 , 李丹 , 闫溢哲 , 等 . 不同结晶结构淀粉的拉曼光谱分析[J]. 食品与发酵工业, 2018 , 44(3) : 241 . DOI: 10.13995/j.cnki.11-1802/ts.015059

Abstract

In order to study the changes of the crystal structure of potato starch, we prepared acid hydrolyzed starch, B-type crystallite starch and V-type compounds of potato starch. The Raman spectroscopy was used to analyze the structure of those starch. By comparing different crystalline structure of Raman spectrum, it can be seen that the peak intensity gradually reduced. The relative peak area is also changed. The formation of complex makes the double helix conversion into the single helix structure. The position of characteristic peaks in different compound were almost the same, but the intensity of peaks showed a big difference.

Key words： ; font-family:SimSun; color:#000000; font-size:16px; font-weight:normal; ">potato starch; B-type crystallite starch; V-type compound; Raman spectra

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