2种离子液体对木薯淀粉颗粒性质的影响  

Effects of Two Kinds of Ionic Liquids on Particle Characterization of Cassve

作　　者：罗志刚[1] 李富丽[1] 

机构地区：[1]华南理工大学轻工与食品学院,博士副教授广东广州510640

出　　处：《食品与发酵工业》2010年第11期44-47,共4页Food and Fermentation Industries

基　　金：广东省产学研结合项目(2009B090300272);广东省科技攻关项目(2008B021100016;2009B020312006);华南理工大学中央高校基本科研业务费资助项目(2009ZM0124)

摘　　要：利用偏光显微镜,扫描电子显微镜对木薯淀粉在2种离子液体中颗粒性质的变化进行测定和分析。结果表明:木薯淀粉在2种离子液体中溶解后形成澄清透明的均相体系,在溶解过程中,淀粉偏光十字逐渐消失,淀粉颗粒形貌发生变化,形成了不规则块状颗粒。The properties of cassve starch in two kinds of ionic liquid were evaluated by polarized microscope and SEM. The results showed that cassava starch dissolved in ionic liquids to form a clear and transparent homogeneous system. During the dissolution, polarized cross of starch gradually disappeared, the shape of starch particles were totally changed and the formation of irregular particles occurred.

关 键 词：木薯淀粉 离子液体 颗粒 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]