摘要
通过扫描电子显微镜,对25种可食用淀粉颗粒的超微形貌进行原位观察,与经典工艺提纯的淀粉颗粒形貌对比,发现经典淀粉提纯工艺对淀粉颗粒的超微形貌几乎没有影响。另外,根据对各淀粉的生长环境的观察,发现生长空间对成熟谷物(小麦除外)淀粉颗粒形貌形成过程中有较大影响,而对豆类和根茎类食品原料没有影响。
In this study, the ultrastructural morphology of starch granules from 25 kinds of crops was in situ observed by scanning electron microscopy （SEM） and compared with starch granules extracted from potato and corn by the classical method. The classic extraction procedure had hardly any effect on the ultrastructural morphology of starch granules. In addition, spatial effects played a vital role in the morphological formation of starch granules in mature cereal grains with the exception of wheat, but had no impact on beans and root crops.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期61-64,共4页
Food Science
基金
国家质检总局科技计划项目(2008QK28)
