食品科学 ›› 2004, Vol. 25 ›› Issue (11): 31-33.

• 基础研究 •    下一篇

压热处理对玉米淀粉颗粒结构及热焓特性的影响研究

 赵凯, 张守文, 方桂珍, 杨春华   

  1. 哈尔滨商业大学食品工程学院,东北林业大学材料科学与工程学院
  • 出版日期:2005-11-15 发布日期:2011-10-24

Effects of Autoclaving Treatment on the Granule and Crystalline Property of Maize Starch

 ZHAO  Kai, ZHANG  Shou-Wen, FANG  Gui-Zhen, YANG  Chun-Hua   

  1. 1.College of Food Engineering, Harbin University of Commerce;2.College of Material Science and Engineering, Northeast Forestry University
  • Online:2005-11-15 Published:2011-10-24

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。

关键词: 玉米淀粉, 压热处理, 颗粒结构, 热焓特性

Abstract: 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.

Key words: maize starch, autoclaving treatment, granule property, enthalpy