中国食品添加剂Issue(1)：116-120,5.
小麦淀粉回生中凝聚结构变化的SAXS研究
Study on the agglomerate structure in wheat starch retrogradation by SAXS
摘要
Abstract
This paper studies on the change of the agglomerate structure in the wheat starch retrogradation by synchronization radiation small Angle X - ray scattering. Starch granules have the characteristic of scattering into many fauna. In starch retrogradation, adding emulsifiers could effectively restrain starch chain moving, and promote the starch -emul-sifier complex or supramolecular structures forming. Emulsifiers could also retrain starch flocculating and Rg of starch increasing in the last retrogradation stage. The addition of emulsifier increased the thickness of interface layer in wheat starch gel, from 10 nm ~ 12nm to llnm ~ 14nm. The amylose flocculation changed two phase' s distribution in wheat starch scattering system. In starch gelatinization - retrogradation, intermediate molecules aggregated into quality process of mass fractal (Dm) features. Wheat starch amylose in the first flocculation changes scattering system of two phase distribution. Starch agglomerate structure is characterized by quality fractal. In the early retrogradation, wheat starch Dm was 2.0, but Dm of wheat starch adding sucrose ester was 2. 31; Waxy maize Dm was 1. 67, after adding sucrose ester, the retrogradation starch Dm was 2.60. The changes showed that emulsifier could combine starch ag-glomeratec and form stable complex network structure. Thus, Dm was increased.关键词
小麦淀粉/凝胶体/回生/X射线小角散射Key words
wheat starch/ agglomerate structure/ retrogradation/ small angle X - ray scattering分类
轻工纺织引用本文复制引用
郭培培,刘钟栋,占学旺..小麦淀粉回生中凝聚结构变化的SAXS研究[J].中国食品添加剂,2012,(1):116-120,5.基金项目
国家自然科学基金(11079019,31071606, 11111120315,20672029,30270762,20911120202). （11079019,31071606, 11111120315,20672029,30270762,20911120202）
