摘要
控制中等水分含量,利用湿热处理的手段处理原玉米淀粉,考察了淀粉与水不同的质量比及处理温度对淀粉颗粒结构的影响。用偏光显微镜观测处理后淀粉样品以验证淀粉颗粒结构的变化,结合X射线衍射曲线验证淀粉颗粒结构的变化,利用扫描电镜观测颗粒保持的状态。结果表明:当淀粉浓度为65%时,80℃处理,原玉米淀粉可以均匀地转变为非晶颗粒态淀粉。
Corn starch with different content of water were treated at different temperatures. The structure and appearance of the treated samples are observed by micropolariscope and scanning electron microscopy. Combining the X-diffraction spectrum, the change from crystal to non-crystal was confirmed again. The results indicate： when the concentration of starch syrup is 65%, the non-crystal granular corn starch can be obtained
出处
《食品科技》
CAS
北大核心
2007年第11期33-35,共3页
Food Science and Technology
关键词
非晶化
玉米淀粉
中等水分
热处理
Non-crystallization
corn starch
mid-content water
heat teatment
