摘要
以玉米淀粉为原料,研究了压热处理前后淀粉颗粒形貌、结晶结构及热焓特性的变化情况。结果表明,淀粉在过量水分含量条件下压热处理后,其所具有的基本颗粒形貌方面的性质已经完全消失。同时,压热处理前后,玉米淀粉结晶结构发生了一定程度的变化,表现为特征峰的消失和新结晶特征峰的形成。压热处理后淀粉的相变焓小于原淀粉。
The granule property of maize starch has changed a lot after autoclaving treatment. The SEM pictures of starchestreated under excessive water show all the appearance properties of maize starch has disappeared. The X-Ray diffraction (XRD)plot of maize starch treated under excessive water shows that the crystallization has changed in varying extent. Disappear andemergence of some peaks is the results of the treatment. There is a strongest peak and a sub-strongest one at the position of 17(2θ) and 14(2θ) respectively. The intensity of peaks has increased compared with native starches. These all show thecrystallization has rearrangement after autoclaving. The enthalpy of treated maize starch decreased compared with that of nativestarch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期31-33,共3页
Food Science
基金
国家自然科学基金资助项目(30271117)
教育部重点资助项目(204042)
