| 压热处理对玉米淀粉颗粒结构及热焓特性的影响研究 |
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| 引用本文： | 赵凯,张守文,方桂珍,杨春华. 压热处理对玉米淀粉颗粒结构及热焓特性的影响研究[J]. 食品科学, 2004, 25(11): 31-33 |
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| 作者姓名： | 赵凯 张守文 方桂珍 杨春华 |
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| 作者单位： | 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 |
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| 基金项目： | 国家自然科学基金资助项目(30271117)，教育部重点资助项目(204042) |
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| 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。
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| 关 键 词： | 玉米淀粉 压热处理 颗粒结构 热焓特性 |
| 文章编号： | 1002-6630(2004)11-0031-03 |
Effects of Autoclaving Treatment on the Granule and Crystalline Property of Maize Starch |
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| ZHAO Kai,ZHANG Shou-wen,FANG Gui-zhen,YANG Chun-hua. Effects of Autoclaving Treatment on the Granule and Crystalline Property of Maize Starch[J]. Food Science, 2004, 25(11): 31-33 |
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| Authors: | ZHAO Kai ZHANG Shou-wen FANG Gui-zhen YANG Chun-hua |
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| Affiliation: | 1.College of Food Engineering, Harbin University of Commerce;2.College of Material Science and Engineering, Northeast Forestry University |
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| 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. |
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| Keywords: | maize starch autoclaving treatment granule property enthalpy |
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