微波场对玉米淀粉颗粒性质影响的研究  

A Study on Effect of Microwave Field to Properties of Corn Starch Granule

作　　者：扶雄[1] 罗志刚[1] 罗发兴[1] 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《粮油加工》2007年第9期109-111,共3页Cereals and Oils Processing

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(5300170);05粤港招标项目(2005A20302003);华南理工大学自然科学基金(E5051040)

摘　　要：本文研究了淀粉经微波作用后颗粒性质的变化,结果表明,微波作用后淀粉的颗粒形貌没有发生变化,偏光十字存在,部分颗粒脐点表面出现小孔,X-射线主要衍射峰的强度增大。以上数据表明微波使淀粉内部分子发生迁移形成更加有序的排列。Microwave is of non-ionizing energy from matter heated in electromagnetic field by high frequency.The change in granular properties of starches through microwave radiation is studied.The results show that the starch granule shape is not changed after microwave radiation,polarized cross existed and a concavity of the surface at the center of some starches could be clearly observed,and the microwave treatment increased the X-ray intensities of the major d-spacing of starch.The foregoing data shows that microwave induced the shift of starch molecule to more ordered crystalline array.

关 键 词：微波 玉米淀粉 

分 类 号：TS263.9[轻工技术与工程—发酵工程]