动态超高压微射流对糯米淀粉结构的影响  

Effects of Dynamic High-Pressure Microfluidization on the Structure of Waxy Rice Starch

作　　者：涂宗财[1] 朱秀梅[1] 陈钢[1] 王辉[1] 张博[1] 黄小琴[1] 李志[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《光谱学与光谱分析》2010年第3期834-837,共4页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(20866006);教育部长江学者和创新团队发展计划项目(IRT0540)资助

摘　　要：以6%的糯米淀粉溶液为原料,并采用扫描电子显微镜(SEM),紫外-可见(UV/Vis),偏光显微(PLM),X射线衍射(XRD)分析动态超高压微射流处理对糯米淀粉微观结构的影响。结果表明:动态超高压微射流处理后,扫描电镜显示不同压力处理下的糯米淀粉颗粒结构受到不同程度的破坏,经过160 MPa处理后,淀粉颗粒被冲击成片状;紫外-可见分析中碘兰值变小,支链淀粉含量减小,表明超高压处理过程中支链淀粉的结构被破坏;偏光显微显示糯米淀粉颗粒的偏光十字随着处理压力的增加逐渐模糊,经160 MPa处理后,多数淀粉颗粒偏光十字消失;X射线衍射分析表明在120 MPa处理后,相对结晶度开始降低,但降低幅度较小。The effects of dynamic ultra high-pressure microfluidization on the structure of waxy rice starch solutions （6%） were analyzed using SEM, UV-Vis spectra, polarized light microscopy, and X-ray diffraction spectra. The results showed that： SEM graphs demonstrated that the crystal structure of waxy rice starch under different pressure treatment was destroyed with different degrees and impacted into flake up to 160 MPa; from the ultraviolet-visible spectrum we know the reduction in the blue iodine value and the decrease in the amylopectin content, whieh illustrated that the structure of waxy rice starch was fractured; polarized microscopic images showed that the polarization crosses of starch molecules became misty with the pressure increasing, and most of starch molecules lost polarization cross when the pressure reached 160 MPa; X-ray diffraction spectra indicated that relative crystallinity began to decline at 120 MPa with pressure treatment, and the decreased amplitude was slightly lower.

关 键 词：糯米淀粉 动态超高压微射流 X射线衍射 

分 类 号：O631.1[理学—高分子化学]