微波处理对板栗淀粉结晶度的影响  

Influence of Microwave on Crystallinity Level of Chestnut Starch

作　　者：赖健[1] 吴冰[2] 

机构地区：[1]仲恺农业技术学院食品科学系 [2]华南理工大学测试中心,广州510640

出　　处：《食品与发酵工业》2005年第5期40-42,共3页Food and Fermentation Industries

摘　　要：研究了微波辐射对板栗淀粉的结晶度及α度的影响。结果表明,微波辐射可有效影响板栗淀粉乳的结晶度和α度变化,在微波辐射功率一定的条件下,板栗淀粉乳的浓度不同,经微波辐射后的样品结晶度和α度变化也不同,板栗淀粉的浓度与经微波辐射后的样品α度呈反相关,与经微波辐射后样品的X-射线衍图谱的结晶峰面积及样品的结晶度呈正相关。Influence of microwave radiation on gelatinisation and crystallinity level of chestnut starch was studied.The experimental starch samples were examined by analytical methods of enzyme hydrolyzed and x-ray diffractometry.Evidence has been shown that microuave radiation affected the gelatinisation and crystallinity levels of chestnut starch.There were different gelatinisation and crystallinity levels of microwaved chestnut starch sample with a different concentration of chestnut starch suspension under a same microwave power.The suspension concentration of chestnut starch was in negative correlation to gelatinisation level of the sample that was heated by microwave,and was in positive correlation to crystallinity peak area of x-ray diffraction patterns and crystallinity level of the sample that was heated by microwave.

关 键 词：板栗淀粉 结晶度 微波处理 微波辐射 辐射功率 X-射线 淀粉乳 Α度 样品 正相关 峰面积 浓度 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]