热-醇处理对玉米淀粉颗粒结晶性质与颗粒形貌的影响  

Effecte of heating-ethanol treatment on crystallinity properties and granular structure of corn starch

作　　者：赵永青[1] 张本山[1] 陈福泉[1] 卢海凤[1] 张向阳[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》2009年第5期76-78,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划项目(2007B080401010)

摘　　要：以玉米淀粉为原料,通过X-射线衍射技术研究热-醇处理对淀粉颗粒的结晶性质的影响及变化规律。选择加热温度85℃,乙醇质量分数40%,淀粉乳质量分数20%的条件,制备出完全非晶化的淀粉样品,并用偏光显微镜、扫描电子显微镜研究其偏光特性和颗粒形貌。The effects of the treatment with heating and ethanol on crystallinity properties of corn starch granules were studied by X-ray diffraction analysis.Non-crystalline starch was prepared under the conditions .temperature 85℃, starch concentration 20% （w/w） and ethanol concentration 40% （w/w）, respectively.Changes of it＇s granule structure were studied though polarization microscope and SEM.

关 键 词：淀粉 加热 乙醇 结晶性质 颗粒形貌 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]