| 预糊化玉米淀粉亚微晶结构及性质的研究 |
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| 引用本文： | 张本山,张友全,曾新安.预糊化玉米淀粉亚微晶结构及性质的研究[J].河南工业大学学报(自然科学版),2000,21(4):23-26. |
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| 作者姓名： | 张本山 张友全 曾新安 |
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| 作者单位： | 华南理工大学轻化所!广东广州510640 |
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| 基金项目： | 国家自然科学基金资助项目!(2 970 6 0 0 5 ) |
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| 摘 要： | 对在干燥过程中不同水分含量的玉米预糊化淀粉的广角X射线衍射曲线进行了研究 .提出在预糊化淀粉中存在着大量介于微晶和非晶之间的亚微晶结构 ,预糊化淀粉的X射线衍射曲线是由一个弥散的结晶衍射峰和一个弥散的非晶衍射峰组合而成的曲线
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| 关 键 词： | 淀粉 微晶 衍射 |
| 修稿时间： | 2000-01-19 |
STUDY ON THE SUBMICROCRYSTALLINITY OF PREGELATINIZED CORN STARCH |
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| ZHANG Ben shan,ZHANG You quan,ZENG Xin an,YANG Lian sheng.STUDY ON THE SUBMICROCRYSTALLINITY OF PREGELATINIZED CORN STARCH[J].Journal of Henan University of Technology Natural Science Edition,2000,21(4):23-26. |
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| Authors: | ZHANG Ben shan ZHANG You quan ZENG Xin an YANG Lian sheng |
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| Abstract: | In the course of corn starch with different moisture content being pre gelatinized by heating and drying,the law of the change of X ray diffraction pattern is studied.The result indicates that a large quantities of submicrocrystals are formed,whose structure is between crystallinity and non crystallinity,and the diffraction pattern of pre gelatinized starch is a combination of the crystalline diffuse X ray peak and the no crystalline diffuse X ray peak. |
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| Keywords: | starch crystallinity diffraction |
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