食品科学2017，Vol.38Issue(19)：18-23,6.DOI:10.7506/spkx1002-6630-201719004
碾轧对马铃薯淀粉的机械力化学效应
Mechanochemical Effect of Rolling on Potato Starch
摘要
Abstract
The present work was done to investigate the effect of rolling on the structure and physicochemical properties of potato starch.Scanning electron microscope (SEM),X-ray diffraction (XRD),differential scanning calorimetry (DSC),Fourier transform infrared spectroscopy (FTIR),rapid visco analyzer (RVA),and polarizing microscope (PLM) were adopted to reveal the mechanochemical effect of rolling on potato starch.The results showed that rolling treatment had different mechanochemical effects on the amorphous and crystalline regions of starch granules,leading to apparent changes in starch properties.This led us to infer that typical loading,aggregation and agglomeration effects occurred in starch granules.关键词
碾轧/马铃薯淀粉/机械力化学效应/理化性质/结构Key words
rolling/potato starch/mechanochemical effect/physicochemical properties/structure分类
轻工纺织引用本文复制引用
牛凯,代养勇,董海洲,侯汉学,张慧,刘传富,纪庆柱,张勇..碾轧对马铃薯淀粉的机械力化学效应[J].食品科学,2017,38(19):18-23,6.基金项目
国家自然科学基金面上项目(31471619) （31471619）
山东省自然科学基金面上项目(ZR2014JL020) （ZR2014JL020）
