葛根淀粉的形态结构及特性研究

MICROSCOPS SHAPE AND POPULAR PROPERTIES OF PUERAKIA LOBATA OHWI STARCH

葛根淀粉为白色固体颗粒，呈棱形或不规则形，直径９～４０μｍ。Ｘ-衍射分析表明该淀粉颗粒结晶度很小，２０Ｃ含水量在１８．６％时，微结晶度数为５．６，微结晶大小为１５×１０￣（－１０）ｍ；水份含量在２８．６％时，微结晶度数为５．６２，微结晶大小为３１×１０￣（－１０）ｍ。测定了直链淀粉含量为６０．５％，支链淀粉含量为３９．４％，应属Ｃ型结构的高直链淀粉类。本文还对其膨胀性、溶解性、粘合性和低温稳定性进行了研究。

Microscops shape and popular properties of pueraria lobate ohwi starch were re-searched systematically in this paper. The results showed that the shape of Pueraria lobataohwi starch pellet microscops was rhombus or irregular and the range of the pellet dimen-sion was from 9 to 40μm. Pueraria lobata ohwi starch existed with the form of white solidpellet.X-diffraction analysis showed pueraria lobata ohwi starch had a low crystalline. Thedegree of microcrystal was 5.6 and the size of micro crystal was 15 ×10￣(-10)m. When the diffraction intensitv was 3～30 and water content was 18.6%at 20℃. But when water con-tent was 28.6%,the degree of microcrystal was 5. 62 and the size of microcrystal was 31×10￣(-10)m. The Pueraria Lobata ohwi starch belonged to high-level granulose of C-shaped structure. The levels of granulose and amylopectin were 60.6%and 39.4%,respectlvely in addition,adhesivity,swell and dissolv coldstability were researched systematically in this paper. It is indicated that this kind of starch could widely used in fabric industry,food in-dustry and other industry as raw material.