摘要
采用酶法制备多孔淀粉,然后应用扫描电镜(SEM)观察多孔淀粉颗粒表面和剖面结构,同时,使用偏光显微镜观察淀粉颗粒的球晶结构,X射线衍射仪(XRD)分析多孔淀粉结晶结构的变化。研究结果表明:多孔淀粉颗粒表面布满通向颗粒中心的孔洞,并且在淀粉颗粒中心形成一个空腔;水解后的多孔淀粉,其结晶结构并没有遭到破坏,淀粉酶只是率先水解了淀粉颗粒的非结晶区域,而对淀粉颗粒的结晶区域破坏作用较小,淀粉颗粒仍具有完整的球晶机构。
In this paper, porous starch was prepared by enzymatic modification, the granules surface and profile structure of it were observed by SEM, simultaneously, the granules spherulite structure of porous starch were observed by polarization microscope, and the diversifications of crystal structure were analyzed by XRD. The resuits show that： the surface of porous starch granules were covered with holes which extended to the center of the particle, and formed a cavity in the center of it; the crystalline structure of porous starch had not been destroyed, amylase hydrolyzed the non-crystalline regions of starch granules at first, however, damaged the crystallization regional of it slightly, porous starch still had integrity crystal structure.
出处
《粮食加工》
2016年第4期44-48,共5页
Grain Processing
关键词
多孔淀粉
空腔结构
晶体结构
porous starch
cavity structure
crystal structure
