淀粉晶体结构研究进展  

作　　者：杨景峰[1] 罗志刚[1] 罗发兴[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第7期240-243,共4页Science and Technology of Food Industry

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);广东省粤港招标项目(2005A20302003);华南理工大学自然科学基金(E5051040)

摘　　要：淀粉是一种天然多晶聚合物,是由结晶、亚微晶和非晶中的一种或多种结构形成的。淀粉及淀粉衍生物结晶性质及结晶度大小直接影响着淀粉产品的应用性能。通过对淀粉结晶结构的研究,有利于了解淀粉及淀粉衍生物的性质,提高淀粉及其衍生物的产品质量和附加值,对整个淀粉工业的发展具有非常重要的理论和经济意义。文章综述了国内外对淀粉结晶结构的研究,并对以后的研究作相关展望。The starch granule is a kind of multi-crystal system which is comprised of crystalline structure, noncrystalline structure and submicrocrystalline structure. The crystallinity of the starch and its derivatives have a direct effect on the applications of its products. Through the research on the crystalline structure of starch we can understand the properties of the starch and its derivatives, enhance the quality of their products, it has very important signification of theory and economy to the development of whole starch industry. This paper summarized the progress of research on the crystalline structure; prospect its research orientations in the future.

关 键 词：淀粉 非晶结构 微晶结构 亚微晶结构 结晶度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]