薯类淀粉晶区/非晶区结构及热变性三级中红外光谱研究

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中图分类号：TS235.2 文献标志码：A 文章编号：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

薯类淀粉是一类重要的食品添加剂，通常包括红薯淀粉、马铃薯淀粉和木薯淀粉，在粉丝、肉皮肠和粉圆类食品等食品加工领域都有广泛的应用[-3]。（剩余8652字）