【摘要】 用微波辐射不同水分含量的玉米淀粉,并对微波改性后淀粉的性质进行研究,结果发现其黏度下降,糊化温度提高,热稳定性提高;晶体结构仍为A-型晶,但是微晶减少,亚微晶略有增加,总的结晶度变化不明显;随着水分的增大,淀粉颗粒的偏光十字逐渐减弱,当水分达40%时,多数淀粉偏光十字已经消失。更多还原

【Abstract】 Corn starch with different moisture contents are treated by microwave irradiation.And the changes in the granular and paste properties of starch are studied.Results show that the peak viscosity of the modified corn starches decrease while their pasting temperature increase,and the thermal stability are improved.The X-ray pattern doesn’t change,but the microcrystal area is reduced and the submicrocrystal area is increased.The polarized cross of different modified starches become more and more faint when the moisture contents of the native starches increasing,almost 70% of polarized cross of the modified starches disappear.更多还原