蜡质玉米淀粉的颗粒结构与性质研究

Granule Structure and Character of Waxy Maize Starch

利用Brabender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质 ,包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。研究结果表明 :蜡质玉米淀粉糊具有假塑性流体的特征 ,属“剪切变稀”体系。蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好 ,凝沉性弱 ,冻融稳定性好。这些为蜡质玉米淀粉在工业生产中的广泛应用提供了理论依据。

The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology of waxy maize starch and so forth were studied systematically. The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system. Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability. These results provided the theoretical basis for the industrial use of waxy maize starch.