| 动态超高压微射流对蜡质玉米淀粉颗粒结构的影响 |
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| 引用本文： | 涂宗财,王强,张博,陈钢,刘成梅,姜颖,张雪春. 动态超高压微射流对蜡质玉米淀粉颗粒结构的影响[J]. 食品与发酵工业, 2009, 0(11) |
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| 作者姓名： | 涂宗财 王强 张博 陈钢 刘成梅 姜颖 张雪春 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室; |
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| 基金项目： | 国家自然科学基金项目(20866006); 教育部长江学者和创新团队发展计划项目(IRT0540) |
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| 摘 要： | 以蜡质玉米淀粉为研究对象,采用动态超高压微射流进行处理,研究不同压力(40-160 MPa)处理对淀粉颗粒结构的影响。结果表明:经动态超高压微射流均质后,淀粉颗粒表面会出现小孔和凹坑并破碎,并且随着压力的增大,被破坏程度会逐渐增大,当压力达到160 MPa时,会出现团聚现象;随着压力的增大,淀粉颗粒比表面积呈上升趋势;偏光显微镜分析得出淀粉颗粒的偏光十字随着处理压力的增大而逐渐减弱后消失;X射-线衍射分析得出蜡质玉米淀粉晶型为A型,结晶度随着压力的增大而减小。
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| 关 键 词： | 超高压微射流 蜡质玉米淀粉 颗粒结构 |
Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch |
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| Tu Zongcai,Wang Qiang,Zhang Bo,Chen Gang,Liu Chengmei,Jiang Ying,Zhang Xuechun. Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch[J]. Food and Fermentation Industries, 2009, 0(11) |
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| Authors: | Tu Zongcai Wang Qiang Zhang Bo Chen Gang Liu Chengmei Jiang Ying Zhang Xuechun |
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| Affiliation: | Tu Zongcai,Wang Qiang,Zhang Bo,Chen Gang,Liu Chengmei,Jiang Ying,Zhang Xuechun(State Key Lab of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
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| Abstract: | In this paper,the effects on the structure of waxy maize starch treated by dynamic high pressure microfluidization under pressures 40-160MPa were studied.The results indicated that with the increase of the pressure,the surface showed some pin holes and drop pits,and was also broken into pieces.At 160MPa,the starch became conjugated.With the increase of the pressure,the specific surface was increased.The polarimetric crosses of the starch weakened and gradually disappeared.X-ray diffraction analysis indicate... |
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| Keywords: | dynamic high pressure microfluidization waxy maize starch granular structure |
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