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为探究气流超微粉碎对蜡质玉米淀粉结构及性质的影响,采用扫描电镜、激光粒度分析仪、X-射线衍射仪、红外光谱仪、差示扫描量热仪、快速黏度分析仪等分析手段研究经微细化处理后蜡质玉米淀粉颗粒形貌、晶体结构和理化性质。结果表明,淀粉粒径明显变小,微细化蜡质玉米淀粉粒度中位径减小到6.43μm,粉碎后淀粉颗粒仍为A型结构,颗粒结晶结构被破坏,由多晶态向无定形态转变,粉碎过程淀粉无新的基团产生;热焓值、糊化温度均降低,热糊稳定性好;持水能力增加,冻融稳定性好,微细化蜡质玉米淀粉具有较好的热糊稳定性和冷糊力学稳定性。
In order to explore the influence of airflow micro-pulverization on the structure and properties of waxy corn starch, SEM, laser particle size analyzer, X-ray diffraction, infrared spectroscopy, differential scanning calorimetry and fast viscosity analyzer Waxy Corn Starch Granule Morphology, Crystal Structure and Physicochemical Properties after Fine Processing. The results showed that the starch particle size was obviously smaller and the median diameter of the micronized waxy corn starch was reduced to 6.43μm. The starch granules were still A-type structure after crushing, and the crystalline structure of the granules was destroyed. From polymorphism to amorphous state Transformation, crushing process, there is no new starch group; enthalpy, gelatinization temperature are reduced, hot paste stability is good; water-holding capacity, freeze-thaw stability, fine waxy corn starch has better heat Paste stability and cold paste stability.