微波辐射对淀粉结构及性质的影响  

Effect of Microwave Radiation on Structure and Properties of Starch

作　　者：邱怡[1] 叶君[1] 熊犍[2] 

机构地区：[1]华南理工大学制浆造纸工程国家重点实验室,广州510640 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《高分子通报》2007年第2期57-62,共6页Polymer Bulletin

基　　金：国家自然科学基金项目(50573025和20436020)

摘　　要：简单地介绍了微波对淀粉的辐射作用,并综述了微波辐射对淀粉形态结构和结晶结构以及淀粉凝胶化性质、热性质等影响的国内外研究进展,如微波辐射可改变淀粉颗粒形状、结晶结构及其结晶度。微波辐射时间及辐射能等技术参数能够改变淀粉的凝胶化性质,而淀粉的含水量也是重要的影响因素。淀粉的溶解性、润胀性和吸水性都会因微波辐射而较原淀粉下降。This paper introduced the principle of microwave irradiation on starch briefly. It is generalized that the investigation progress at home and abroad about the effect of microwave radiation on morphological structure and crystalline structure and gel property and thermal property of the starch. For example, the microwave radiation could change the morphologic structure, the crystal structure and the crystallinity of stareh. The parameters of the microwave irradiation, such as irradiation time and wave power etc, could change the gel properties of starch. Solubility, swelling ability and water absorption of starch were lower than that of the native starch.

关 键 词：微波辐射 淀粉结构 淀粉性质 

分 类 号：O636.12[理学—高分子化学]