摘要
利用扫描电子显微、偏光显微、X-射线衍射等现代分析技术,研究了经捏合作用后淀粉颗粒形貌和结晶结构的变化。结果表明,与HylonV玉米淀粉相比,捏合后淀粉颗粒形貌和结晶结构都受到不同程度的破坏,尤其导致了结晶形态由B型向V型转变,由此引起淀粉的消化性能发生改变,为淀粉的改性提供了一种“绿色”深加工技术。
The changes of granular appearance and crystal structure of starch after being kneaded were investigated by SEM, polarization microscope and X-ray diffractometry. The results show that the kneaded starch granular appearance and crystal structure were destroyed to some extent, especially causing the crystal structure to change from B-type to V-type compared with Hylon V. Thus result in change of the starch digestibility. This research provides a kind of green deep processing technique for modification of starch.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期84-86,共3页
Science and Technology of Food Industry
基金
国家自然科学基金重点项目(20436020)
国家自然科学基金项目(20376027)
广东省自然科学基金项目(031350)
教育部科学技术重点项目(104148)资助。
关键词
捏合
抗消化淀粉
颗粒形貌
结晶结构
kneading
resistant starch
granular appearance
crystal structure
