摘要
以安徽大红袍板栗为原料,采用场扫描电镜和光学显微镜分析板栗淀粉在不同压力和料液比条件下表观形态和晶体特性的变化。结果表明:在相同的时间条件下,随着压力增大,板栗淀粉颗粒越易膨胀破裂,当压力为0.05MPa时,淀粉颗粒表面出现泡状凸起;随着淀粉体系中水分含量的升高,板栗淀粉颗粒越易膨胀破裂,料液比达到1∶1,压力为0.05MPa时,大部分淀粉颗粒破碎崩溃。溶解度试验中,不同压力、水分处理后,压力增大,板栗淀粉溶解度随之增大;压力一定,水分含量越高,溶解度越大。不同压力、水分处理后的板栗淀粉的晶体特性表明,压力不会改变板栗淀粉的晶体类型,但随着压力增大,淀粉中水分含量增大和处理时间延长,板栗淀粉晶体区面积缩小,晶体含量降低。
With Dahongpao chestnut starch from Anhui as raw material,the changes of apparent form and crystal feature of the said chestnut were analyzed by a field scanning electron microscope and a light microscopy at different pressures and material-water ratio.The results showed that chestnut starch granules easily swelled and broke along the increase of the pressure under the same time.Some starch granules ruptured when the pressure reached 0.05 MPa.Chestnut starch granules were much easier for rupture with the increases of water content,and some starch granules ruptured when the material-water ratio reached 1∶1 and the pressure was only 0.05 MPa.In the solubility test,after being treated under different pressure and water content,the solubility of chestnut starch increased when the pressure increased;the solubility became higher when the pressure was constant and the water content was higher.And after being treated under different pressures and water contents,the chestnut starch presented the following crystal features：the pressure did not change the crystal type of the chestnut starch;when the pressure increased,the water content in the starch increased and the treatment time was prolonged,the crystal area of the chestnut starch reduced and the crystal content decreased.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第7期39-43,共5页
Journal of the Chinese Cereals and Oils Association
基金
安徽省自然科学基金(090411020)
安徽省高校自然科学基金(KJ20081317ZC)
关键词
板栗淀粉
形态变化
晶体特性
chestnut starch
granular morphology
crystal property
