摘要
微波是一种能以高频的方式使物质在电磁场中加热的非电离能量。研究了淀粉经微波作用后颗粒性质的变化,结果表明,微波作用后淀粉的颗粒形貌没有发生变化,偏光十字存在,部分颗粒脐点表面出现小孔,X射线主要衍射峰的强度增大。以上数据表明微波使淀粉内部分子发生迁移形成更加有序的排列。
Microwave is of non-ionizing energy from matter heated in electromagnetic field by high frequency. The change in granular properties of starches through microwave radiation is studied. The results show that the starch granule shape is not changed after microwave radiation, polarized cross existed and a concavity of the surface at the center of some starches could be clearly observed, and the microwave treatment increased the X-ray intensities of the major d-spacing of starch. The foregoing data shows that microwave induced the shift of starch molecule to more ordered crystalline array.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第5期19-20,共2页
Cereal & Feed Industry
基金
广东省科技攻关(2005B20401006)
广东省自然科学博士启动基金(5300170)
05粤港招标项目(2005A20302003)
华南理工大学自然科学基金(E5051040)
关键词
微波
玉米淀粉
颗粒性质
microwave
corn starch
properties of granule
