超高压对玉米淀粉颗粒结构的影响研究

研究了400,500和600MPa超高压处理对玉米淀粉结构的影响,应用偏光显微镜、扫描电子显微镜(SEM)和X-射线衍射对样品进行了分析测试。结果表明,随着压力的增大,其偏光十字逐渐变弱并消失;在未达到糊化状态之前,淀粉颗粒表面被逐渐消磨,直至淀粉颗粒出现塌陷情况;随着压力的不断增大,淀粉的特征衍射峰逐渐变弱并消失,结晶度也逐渐降低,当压力达到600MPa时,其结晶区域完全消失。

The Effect of Super High Pressure on the Particle Structure of Maize Starch

A study was carried out about the effect of super high pressure(400,500,and 600 MPa)treatment on the structure of maize starch.The morphology and crystal structure of the starch sample were characterized by using polarized light microscope,scanning electron microscopy and X-ray diffraction.The results demonstrate that the polarization cross were lost gradually,the surface of starch particle were eroded and subsidence were raised in some particles,the intention of every diffraction peaks were wreaked and wreaked,and the crystallinity of starch samples decreases with the pressure increases.The crystalline regions completely lose at 600 MPa.