摘要
考察了不同含水量的木薯淀粉经不同形式(敞口和封口形式)微波辐射的温度变化曲线及其多层次结构.结果表明:无论以那种形式辐射,木薯淀粉样品含水量越低,样品温度升高幅度越大,且都会出现等温转换,含水量越高等温转换时间越长,敞口辐射较封口辐射的等温转换更显著;FTIR结果显示,微波辐射不破坏木薯淀粉分子的化学键,没有新的化合物产生,红外结晶指数略有降低;偏光显微镜和光学显微镜的结果显示,木薯淀粉的结晶结构有所变化,而其形态结构没有变化.这些结果表明,经微波加工的木薯淀粉食品对人或其他生物是安全的.
The time-temperature profiles of open or sealed tapioca starch systems with different moisture contents subjected to microwave processing were established and the multi-level structures of tapioca starch after irradiation were investigated. For both open and sealed systems, the lower the moisture content in tapioca starch, the faster the temperature rose, and isothermal transformation occurred in the starch samples. The time of isothermal transformation became longer with the rise of moisture content. Moreover, the interval lengths of isothermal transformation were also more obvious with the samples irradiated in open beakers as compared to those irradiated in sealed beakers. FTIR data suggested no new functional groups on the molecular chain of starch irradiated by microwave, only the infrared crystalline indices of the starch samples slightly decreasing. After irradiation, microscope （or polarizing microscope） data indicated that the crystal structure of the tapioca starch changed, but its morphologic structure remained unchanged. It was believed that tapioca starch food irradiated by microwave is safe for human being and other creatures.
出处
《化工学报》
EI
CAS
CSCD
北大核心
2006年第5期1204-1208,共5页
CIESC Journal
基金
国家自然科学基金项目(50573025
20436020).~~
关键词
微波
木薯淀粉
结晶结构
形态结构
microwave
tapioca starch
crystal structure
morphologic structure
