摘要
为微孔淀粉的工业化生产提供理论依据,利用盐酸对木薯淀粉进行处理,通过L(934)正交试验制备木薯微孔淀粉。通过IR、DSC、XRD和SEM(写出中文名字)研究木薯淀粉的结构。研究表明,与原淀粉相比,木薯微孔淀粉的分子结构未见变化,DSC的吸热峰的峰值温度减小,XRD图谱的峰强减弱。与原淀粉相比,木薯微孔淀粉的结晶部分比例增加。
In order to provide the theory for the production of micro-porous starches, cassava micro-porous starches were produced through L9（3^4） orthogonal experiments aider pre-treated by hydrochloric acid. The structure of micro-porous starches was analyzed by various methods including IR, differential scanning calorimetry （DSC）, （X-ray diffraction ） XRD and （scanning electron microscope） SEM. The molecular structure of micro-porous starches was not significantly changed compared to that of the original starches. In addition, the peak strength of X-ray diffiaction was weakened and the peak value temperature of DSC was decreased. The ratio of crystal segment in cassava micro-porous starch was enhanced compared with that of original starched.
出处
《中国酿造》
CAS
北大核心
2009年第3期112-114,共3页
China Brewing
基金
柳州市高新开发区资助项目(2007010109)
广西工学院院科硕(05016)
关键词
木薯微孔淀粉
差示扫描量热法
X射线衍射
扫描电镜
cassava micro-porous starches
differential scanning calorimetry
X-ray diffraction
scanning electron microscope
