微波对板栗淀粉α度和结晶度的影响  

Influence of microwave on gelatinisation and crystallinity level of chestnut starch

作　　者：赖健[1] 张渭[2] 吴冰[3] 

机构地区：[1]仲恺农业技术学院食品科学系,广东广州510225 [2]仲恺农业技术学院园艺园林系,广东广州510225 [3]华南理工大学测试中心,广东广州510640

出　　处：《仲恺农业技术学院学报》2005年第2期1-4,共4页Journal of Zhongkai Agrotechnical College

摘　　要：采用X-射线衍射法、酶水解法就微波辐射对不同质量分数的板栗淀粉乳的α度及结晶度变化进行了研究.结果表明,微波辐射可有效影响板栗淀粉乳的α度和结晶度变化,在微波辐射功率一定的条件下,板栗淀粉乳的质量分数不同,经微波辐射后的样品α度和结晶度变化也不同,板栗淀粉乳的质量分数与经微波辐射后的样品α度呈负相关,与经微波辐射后样品的X-射线衍射图谱的结晶峰面积及样品的结晶度呈正相关.<Abstrcat> Influence of microwave radiation on gelatinisation and crystallinity level of chestnut starch was studied by suing analytical methods of enzyme hydrolyzed and X-ray diffractometry. The results indicated that microwave radiation was evidenced to affect the gelatinisation and crystallinity level of chestnut starch. There were different gelatinisation and crystallinity level 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 inverse correlation to gelatinisation level of the sample that was heated by microwave, and was in direct 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 微波 Α度 结晶度 

分 类 号：Q539.1[生物学—生物化学] TS201.2[轻工技术与工程—食品科学]