摘要
应用光学显微镜、扫描电子显微镜、偏光显微镜和X-射线衍射仪对藕淀粉和不同粒度超微全藕粉的颗粒形态和表面结构进行了比较研究。结果表明,藕淀粉颗粒表面光滑,大多呈棒状,少部分呈椭圆形或圆形,有明显的环纹,粒心偏于颗粒的一端,偏光十字明显,颗粒较大的棒状藕淀粉呈"X"形,颗粒较小的椭圆形或圆形藕淀粉呈垂直十字形或斜十字形,部分呈"X"形,X-衍射图谱为B型。全藕粉经过超微粉碎后,大部分藕淀粉颗粒被破坏,少数藕淀粉颗粒完整,只能看到部分未被破坏的棒状藕淀粉颗粒的"X"形或残缺的"X"形以及部分小颗粒藕淀粉的十字,不同粒度的超微全藕粉随着粒度的减小,结晶区域减小,而非结晶区域增大。
The particle morphology and the superficial structure of lotus starch and different sizes of super-fine whole lotus powder were investigated by using optical microscope, scanning electron microscope, polarizing microscope and X-ray diffractometer. The results indicated that majority of the lotus starch granules displayed a smooth surface and were club-shaped and less was in oval or round shape. Obvious rings were observed and the particle centre was located on one side. Clear cross polarization were found and the big club-shaped starch particles were in ＂X＂ shape while the smaller round ones had vertical or declining cross and some of them are in the shape of ＂X＂. Lotus starch granules exhibited a B-type in X-ray diffraction pattern. The structure of lotus starch granules in super-fine whole-lotus powder was damaged and only a few ＂X＂ or fragmentary ＂X＂ and cross could be observed. Reductions of crystal region and increases in non-crystal region were found with the decrease in particle size.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期83-86,共4页
Food Science
关键词
藕淀粉
超微全藕粉
颗粒结构
粒度
lotus starch
super-fine whole lotus powder
granule structure
granularity
