微波对蜡质玉米淀粉性质影响的研究

Effect of microwave radiation on research of waxy maize starch properties

采用微波对30％水分含量的蜡质玉米淀粉进行处理。结果表明：微波淀粉颗粒表面出现小孔和凹坑，微波处理增强了对应x-射线衍射峰的强度，降低了膨胀度、溶解度、冻溶稳定性以及焓值，提高了糊化转变温度、转变温度范围。蜡质玉米淀粉经处理后糊化起始温度升高、粘度降低，但其粘度曲线不改变。以上数据表明，在淀粉颗粒内无定形区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用，产生了新的不同稳定性的结晶体，从而导致微波淀粉内部更加有序的结晶排列。

Waxy maize starches were treated at a moisture content of 30% by microwave radiation. The results showed that the surface was porous and a concavity could be clearly observed at the center of starches. Microwave treatment increased the X-ray intensities of the major d-spacings of starches. The swelling power and solubility, syneresis and the enthalpy of gelatinization decreased on this treatment. Microwave treatment increased the gelatinization transition temperatures and the gelatinization temperature range of starches. The rise in pasting temperature and the drop in viscosity of waxy maize starches were observed after microwave irradiation. However,the viscosity patterns remained unchanged. The foregoing data showed associations involving starch chains （amylose-amylose and amylose-amylopectin） with the amorphous and crystalline regions of the granule resulted in the formation of new crystallites of different stabilities and leaded to more ordered crystalline array.