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采用偏光显微镜、扫描电子显微镜、激光粒度分布分析仪和X射线衍射仪研究高直链玉米淀粉的颗粒形貌与结构.结果表明,高直链玉米淀粉具有十字偏光现象;颗粒形态圆滑、形状多样,大多为近似椭圆形、少数呈细长条等特殊形和无规则形,大多数颗粒表面有多个乳状突起,少数颗粒表面有孔洞或裂口,极少数颗粒表面的局部有裂纹,颗粒为"实心";颗粒粒径为3.5μm~30.0μm,平均粒径为10.2μm;颗粒晶型结构为B型,结晶度为21%.高直链玉米淀粉的颗粒形貌、晶型结构不同于普通玉米淀粉.

High-amylose maize starch with amylose content 53% was investigated at the starch granule morphology and structure.The results show that the granules have Maltese cross.The granules are polymorphic, but tend to have a relatively round and smooth appearance.Most granules shapes are undefined oval, a few of granules shapes are specific such as elongated rod-like, while some granules exhibit their shapes irregularly.There exit several papillary protrusions on the most granules surface, some holes on a few of granules and some fractures too.Each individual granule is solid.The granules are with a narrow size ranging from 3.5 μm to 30 μm in diameter, average size 10.2 μm.High-amylose starch displays B-type pattern, its crystallinity is 21%.The granule morphology and structure of high-amylose maize starch are different from those of normal maize starch.

参考文献

[1] 乔光明,贾举庆,丁建旭,李忠诚.高直链淀粉玉米研究进展[J].玉米科学,2007(04):140-142,145.
[2] 黄强,罗发兴,杨连生.淀粉颗粒结构的研究进展[J].高分子材料科学与工程,2004(05):19-23.
[3] Y.I.Matveev;L.A.Wasserman;V.A.Protserov;V.P.Yuryev;M.Ezernitskaja;J.J.G.van Soest;C.Nieman .The relationship between thermodynamic and structural properties of low and high amylose maize starches[J].Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides,2001(2):151-160.
[4] Hongsheng Liu;Long Yu;Fengwei Xie .Gelatinization of cornstarch with different amylose/amylopectin content[J].Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides,2006(3):357-363.
[5] Jay-lin Jane .Current Understanding on Starch Granule Structures[J].Journal of Applied Glycoscience,2006(3):205-213.
[6] Randal L. Shogren .Preparation, thermal properties, and extrusion of high-amylose starch acetates[J].Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides,1996(1):57-62.
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