食品工业科技2018，Vol.39Issue(2)：56-60,5.DOI:10.13386/j.issn1002-0306.2018.02.011
高速射流对木薯淀粉结构和性能的影响
Effect of high speed jet on structure and properties of tapioca starch
摘要
Abstract
In this work,by means of particle size analysis,scanning electron microscopy (SEM),X-ray diffraction (XRD) and differential scanning calorimetry (DSC),the effects of two treaments of high speed jet (HSJ) with different pressure (60,100,140,180 and 220 MPa)on the particle size,microstructure,freeze-thaw stability,solubility and DSC curves of tapioca starch were investigated.The results showed that tapioca starch was treated by HSJ,the surface structure of granules was seriously damaged and tapioca starch was partly gelatinized,the size of its granules significantly increased,its solubility also rose,but its freeze-thaw stability was decreased.The HSJ treatment did not change the type of crystal structure of the tapioca starch,but reduced its crystallinity degree.关键词
高速射流/木薯淀粉/结构/冻融稳定性/溶解性/糊化特性Key words
high speed jet/tapioca starch/structure/freeze-thaw stability/solubility/gelatinization properties分类
轻工纺织引用本文复制引用
胡洋,夏文,李积华,刘洋洋,王飞,魏晓奕,林燕云..高速射流对木薯淀粉结构和性能的影响[J].食品工业科技,2018,39(2):56-60,5.基金项目
国家自然科学基金项目(31601397) （31601397）
海南省自然科学基金项目(20163113). （20163113）
