【作者】 刘延奇； 周婧琦； 赵光远； 张文叶； 王倩； 陈鹏飞； 杨公明；

【Author】 Liu Yanqi Zhou Jingqi Zhao Guangyuan Zhang Wenye WangQian Cheng Pengfei Yang Gongming (School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

【机构】 郑州轻工业学院食品与生物工程学院；

【摘要】 3%、5%和9%(w/v)的脱脂马钤薯淀粉悬浮液在700MPa 压力下处理5min,5%(w/v) 的脱脂马铃薯淀粉悬浮液分别在600MPa、650MPa、700MPa、750MPa 压力下处理5min, 随后采用偏光显微镜和 X-射线衍射仪研究淀粉结晶结构的变化。结果表明：700MPa 压力下, 淀粉浓度越低,其偏光十字消失越明显,结晶度降低越多；淀粉乳浓度为5%(w/v)时,随着压力的增大,其偏光十字逐渐消失,淀粉的特征衍射峰逐渐变弱至消失,结晶程度降低,当压力达到750MPa 时,其结晶区域完全消失,淀粉最终由多晶态转变为非晶态。更多还原

【Abstract】 3%,5% and 9%(w/v)de-fatted potato starch suspensions were subjected to high pressure treatment at 700MPa for 5min,and 5%(w/v)de-fatted potato starch suspensions were subjected to high pressure treatment for 5 min at 600MPa、650MPa、700MPa、750MPa respectively.Optical microscopy and X-ray diffraction were used to monitor crystal structure of starch.The result showed that after 700MPa pressure-treated,the lower the starch suspensions concentration,the more obviously polarization cross of starch granules disappeared and the more crystallinity decreased.Under the condition of 5%(w/v)starch suspensions,as the pressure increased,the polarization cross disappeared,characteristic diffraction peaks of starch samples wore off and the crystallinity decreased from polycrystalline to amorphous state under750MPa pressure.更多还原