摘要
利用广角X射线衍射分析技术和DSC分析技术,对不同水分含量玉米淀粉的颗粒微晶组成结构以及微晶熔融规律进行了研究,提出淀粉颗粒中水分参与结晶,同时提出原玉米淀粉颗粒内存在两种组成及性质不同的结晶结构,一种是淀粉分子链间通过氢键形成的链链结晶结构,另外一种是淀粉分子链和水分子间通过氢键形成的链水结晶结构。
Wide - angle X ray diffraction analysis technology and DSC analysis technology were used to study the crystallite structure and the crystallite melting law in cornstarch granules with different moisture content. It is proposed that water participates in the crystallization of the starch granules. Meanwhile, it is also proposed that there are two types of crystal structure with different composition and nature in the cornstarch granules; one of them is chain - chain crystal structure through the formation of hydrogen bends between starch chains, another is chain - water crystal structure through the formation of hydrogen bends between starch chains and water.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第1期48-50,共3页
Journal of the Chinese Cereals and Oils Association
关键词
淀粉
颗粒
微晶
结晶
链链
链水
starch, granule, crystallite, crystal, chain-chain, chain-water
