摘要
该文综述淀粉结晶、重结晶结构及其影响因素研究成果,指出淀粉重结晶本质是淀粉分子间氢键和范德华力累积作用大于淀粉与水或增塑剂小分子间相互作用;由此总结出如何有效控制淀粉制品结晶度和重结晶方法。
The crystallization and recrystalization behaviors of starch materials and factors influenced on them were reviewed. It was presented that the nature ofrecrystalization in starch materials is due to higher cumulated interaction of hydrogen-bonding and Van der Waals attraction between the starch molecules than that between starch and water or plasticizer molecules. The methods to control the crystallinity and recrystalization of starch materials were summarized.
出处
《粮食与油脂》
2008年第9期4-5,共2页
Cereals & Oils
关键词
淀粉
结晶
重结晶
starch
crystallization
recrystalization
