Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid
Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid
复制标题
DOI：
10.1016/j.foodhyd.2014.03.027
复制
发表时间：
2014-12
影响因子：
10.7
通讯作者：
Xiuting Hu;Hongyan Li;Benxi Wei;Xueming Xu;Zhengyu Jin;Yaoqi Tian
中科院分区：
文献类型：
--
作者：
Xiuting Hu;Hongyan Li;Benxi Wei;Xueming Xu;Zhengyu Jin;Yaoqi Tian
研究了正丁醇-盐酸（1-butanol-HCl）水解淀粉的工艺条件。普通大米淀粉在40 °C下用0.36%HCl在无水正丁醇中水解4 h至7 d。采用扫描电镜、粒度分析仪、X射线衍射、HPSEC-MALLS-RI、碘染色等方法研究了丁醇-盐酸水解过程中淀粉颗粒、结晶度和分子量的变化。扫描电镜和粒度分析表明，水解7 d后颗粒形貌发生明显变化，粒径由5.47 μm减小到5.07 μm。XRD结果表明，在正丁醇-盐酸水解过程中，大米淀粉的无定形区先被水解，然后是有序区。丁醇-盐酸水解淀粉的XRD曲线在20°附近出现V型结晶峰（2θ）。该峰证实了直链淀粉-1-丁醇复合物的形成。HPSEC-MALLS-RI和碘染色分析表明，正丁醇-盐酸水解4 h后，大米淀粉的重均分子量从2.4 × 107 Da急剧下降到4.9 × 105 Da，然后逐渐下降，水解4d后稳定在2.6 × 104 Da左右。这些结果表明，1-丁醇-盐酸对正常大米淀粉的攻击优先发生在无定形区的支链淀粉分子。
The aim of this study was to examine 1-buatnol–hydrochloric acid (1-butanol–HCl) hydrolysis process of starch. Normal rice starch was hydrolyzed by 0.36% HCl in anhydrous 1-butanol at 40 °C from 4 h to 7 days. The changes in starch granule, crystalline, and molecular weight during the 1-butanol–HCl hydrolysis were determined using SEM, particle size analyzer, XRD, HPSEC–MALLS–RI, and iodine staining. SEM and particle size analyzer analysis showed that the granule morphology significantly changed and the granule size decreased from 5.47 μm to 5.07 μm after the hydrolysis by 1-butanol–HCl for 7 days. XRD results indicated that amorphous areas of normal rice starch were firstly hydrolyzed followed by the ordered areas during 1-butanol–HCl hydrolysis. The peak (2θ) of V-type crystallinity was detected at around 20° in the XRD curves of 1-butanol–HCl-hydrolyzed starches. This peak confirmed the formation of amylose–1-butanol complex. HPSEC–MALLS–RI and iodine staining analysis demonstrated that the weight-average molecular weight of normal rice starch sharply decreased from 2.4 × 107Da to 4.9 × 105Da after 1-butanol–HCl hydrolysis for 4 h, then gradually decreased, and finally stabilized at about 2.6 × 104Da after hydrolysis for 4 days. These results suggest that the attack of 1-butanol–HCl on normal rice starch preferentially occurred in the amylopectin molecules of amorphous areas.