水分对微波变性木薯淀粉颗粒物态性质的影响  

Effect of varing moisture contents on glanule morphology of microwave modification tapioca starch

作　　者：陆冬梅[1] 杨连生[2] 

机构地区：[1]云南大学化学与材料工程学院应用化学系,云南昆明650091 [2]华南理工大学食品与生物工程学院碳水化合物研究室,广东广州510641

出　　处：《化学工程师》2005年第5期4-6,共3页Chemical Engineer

摘　　要：本文研究了不同水分含量对微波变性的影响,发现微波辐射导致淀粉颗粒内部产生的由内向外的瞬间膨胀压力使原木薯淀粉微孔孔径进一步增大而形成大小不同孔径的爆裂孔,脐点处的爆裂孔孔径最大,微波变性时原淀粉的水分含量应当小于35 %。孔结构的改变对提高淀粉的反应活性具有重要意义,微波处理的结果为酶的作用提供了通道。Effect of microwave treating on tapioca starch at varing moisture contents was studied.It were observed. that instant expand pressure induced by radiation of microwave made apertures of native tapioca starch′s microporous to be expanded and form different blowout holes.The biggest blowout hole located in hilum of granule.It is very important for the changes of pores structure to improve reaction activity. By micriwave treatment,the presence of channels provided enzymes direct access to the granule interior.

关 键 词：微波变性 木薯淀粉 水分 爆裂孔 

分 类 号：TS205.9[轻工技术与工程—食品科学] TS236.9[轻工技术与工程—食品科学与工程]