【摘要】 以蜡质玉米淀粉为研究对象,采用动态超高压微射流进行处理,研究不同压力(40-160 MPa)处理对淀粉颗粒结构的影响。结果表明:经动态超高压微射流均质后,淀粉颗粒表面会出现小孔和凹坑并破碎,并且随着压力的增大,被破坏程度会逐渐增大,当压力达到160 MPa时,会出现团聚现象;随着压力的增大,淀粉颗粒比表面积呈上升趋势;偏光显微镜分析得出淀粉颗粒的偏光十字随着处理压力的增大而逐渐减弱后消失;X射-线衍射分析得出蜡质玉米淀粉晶型为A型,结晶度随着压力的增大而减小。更多还原

【Abstract】 In this paper,the effects on the structure of waxy maize starch treated by dynamic high pressure microfluidization under pressures 40-160MPa were studied.The results indicated that with the increase of the pressure,the surface showed some pin holes and drop pits,and was also broken into pieces.At 160MPa,the starch became conjugated.With the increase of the pressure,the specific surface was increased.The polarimetric crosses of the starch weakened and gradually disappeared.X-ray diffraction analysis indicated that waxy maize starch was an A-type crystal which the crystal structure decreased with the pressure increasing.更多还原