【摘要】 研究了水解-压热法制备玉米抗性淀粉的形成过程,通过扫描电子显微镜、X射线衍射及差示扫描量热法对玉米抗性淀粉形成过程中颗粒结构、结晶结构和热特性的变化进行了分析。实验分别从不同角度揭示了水解和压热处理对淀粉结构的破坏方式和程度,得出玉米抗性淀粉在形成过程中失去了原淀粉的结晶结构,形成了新的结晶结构。更多还原

【Abstract】 The study focused on the formation process during hydrolysis-autoclaving for the preparation of corn resistant starch. The granule structure, crystallization and heat characteristic of the formation process of corn resistant starch were studied by Scanning Electron Microscope, X-Ray diffraction and Differential Scanning Calorimetry. The changing of starch structure during hydrolysis and autoclaving treatment were studied in the experiment, the result shows that the crystallization of native starch granule disappeared and new crystallization formed in the formation process of corn resistant starch.更多还原