微细化淀粉颗粒形貌及显微结构分析

采用真空球磨设备,以食用级马铃薯淀粉、木薯淀粉及玉米淀粉为原料,制备不同粒度的微细化淀粉,并对淀粉粒度变化、形貌及聚集态结构等进行表征。扫描电镜形貌分析表明,淀粉颗粒在球磨处理过程中,其形貌特征发生了明显的变化,淀粉颗粒破碎首先发生在颗粒的缺陷处、裂纹处、结晶区处等应力相对集中的区域,当球磨处理时间继续增加时,会呈现一种细化与团聚并存的动态平衡;研究中还发现,淀粉在微细化处理中,并不单是淀粉表面薄层逐渐剥落的过程,大多淀粉颗粒呈现出大块层破碎、淀粉核心崩解等现象。

Analysis on the granule appearance and microstructure of micronized starch

Edible starches from potato, cassava and corn were micronized to different granularity by the vacuum ball-milling machine. Particular tokens were made on the changes of starch''s granularity, appearance, aggregation structure, etc. SEM analysis indicated that the appearance of starch granule changes evidently during the ball-milling treatment. The granule broke at the areas of stress concentration first, such as disfigurements, flaws and crystal areas. When the milling time increases, the homeostasis of micronization and conglobation existing together was appeared; furthermore, it can be seen that the decrease of the starch granules size is not only from the surface layer step by step, but lots of thicker layers desquamate around the granule, and many layers take breakdown from the core during the process of the micronized treatment.