水分对微波变性木薯淀粉晶体颗粒态的影响  

Effects of varying moisture contents on crystallized granule state of tapioca starch modified by microwave

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：《化学工业与工程技术》2005年第4期10-12,共3页Journal of Chemical Industry & Engineering

摘　　要：利用偏光显微镜研究了不同水分质量分数对微波变性木薯淀粉的影响,发现微波处理造成颗粒偏光十字的消失始于脐点,经过微波变性绝大多数颗粒偏光十字的亮度有所下降,偏光消失的程度与微波变性时原淀粉的水分质量分数成正比。当水分质量分数达到35.1%时,绝大多数颗粒的偏光消失,微波变性时原淀粉的水分临界点为30%。The effects of varying moisture contents on the tapioca starch modified by microwave are studied with polarized light microscope. It is observed that the loss of birefringence initiate at the hilum of granule. The polarization cross of most granules has become somewhat unclear; the reduction in clarity of the polarization cross is proportion with the moisture contents of raw starch as modified by microwave. When the moisture contents reach 35.1%, the polarization cross of most granules is lost; the critical point of raw starch is 30% in microwave modification.

关 键 词：微波变性 木薯淀粉 水分 偏光十字 微波处理 颗粒态 变性 偏光显微镜 晶体 质量分数 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]