食品与发酵工业2009，Vol.35Issue(11)：1-4,4.
动态超高压微射流对蜡质玉米淀粉颗粒结构的影响
Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch
摘要
Abstract
In this paper,the effects on the structure of waxy maize starch treated by dynamic high pressure microfluidization under pressures 40-160 MPa were studied.The results indicated that with the increase of the pressure,the surface showed some pin holes and drop pits,and was also broken into pieces.At 160MPa,the starch became conjugated.With the increase of the pressure,the specific surface was increased.The polarimetric crosses of the starch weakened and gradually disappeared.X-ray diffraction analysis indicated that waxy maize starch was an A-type crystal which the crystal structure decreased with the pressure increasing.关键词
超高压微射流/蜡质玉米淀粉/颗粒结构Key words
dynamic high pressure microfluidization/waxy maize starch/granular structure分类
轻工纺织引用本文复制引用
涂宗财,王强,张博,陈钢,刘成梅,姜颖,张雪春..动态超高压微射流对蜡质玉米淀粉颗粒结构的影响[J].食品与发酵工业,2009,35(11):1-4,4.基金项目
国家自然科学基金项目(20866006) （20866006）
教育部长江学者和创新团队发展计划项目(IRT0540) （IRT0540）
