捏合淀粉颗粒形貌和结晶结构的研究  

Study on the crystal Structure and enzymatic resistance of kneaded starch

作　　者：向弘[1] 陈玲[1] 李晓玺[1] 庞艳生[1] 李琳[1] 余龙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2006年第2期84-86,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金重点项目(20436020);国家自然科学基金项目(20376027);广东省自然科学基金项目(031350);教育部科学技术重点项目(104148)资助。

摘　　要：利用扫描电子显微、偏光显微、X-射线衍射等现代分析技术,研究了经捏合作用后淀粉颗粒形貌和结晶结构的变化。结果表明,与HylonV玉米淀粉相比,捏合后淀粉颗粒形貌和结晶结构都受到不同程度的破坏,尤其导致了结晶形态由B型向V型转变,由此引起淀粉的消化性能发生改变,为淀粉的改性提供了一种“绿色”深加工技术。The changes of granular appearance and crystal structure of starch after being kneaded were investigated by SEM, polarization microscope and X-ray diffractometry. The results show that the kneaded starch granular appearance and crystal structure were destroyed to some extent, especially causing the crystal structure to change from B-type to V-type compared with Hylon V. Thus result in change of the starch digestibility. This research provides a kind of green deep processing technique for modification of starch.

关 键 词：捏合 抗消化淀粉 颗粒形貌 结晶结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]