高压处理玉米淀粉的X射线衍射图谱分析

X-Ray Diffraction Spectrum Analysis of the Maize Starch Processed by High Pressure(MSHP)

摘要: 采用Ｘ射线衍射仪研究了高压处理玉米淀粉的结晶度。研究结果表明：随压力和含水量的增加，高压处理玉米淀粉的Ｘ射线衍射图谱的峰值下降，峰形逐渐消失，结晶度下降，糊化度增加。在７００ＭＰａ时处理干淀粉，未能使淀粉晶体结构破坏，说明高压处理玉米淀粉糊化的本质也是通过水合作用来实现的。

Abstract: The crystrallinity of MSHP is studied with X-ray diffractometer. The results showed that following the pressure and water content increased the diffraction peak fell down,the shape of diffraction peak gradually disappeared, the crystrallinity decreased and the gelatinization degree increased. When the dry starch was processed by 700 MPa,its crystal was not destroyed． The results showed that the essentiality of gelatinization of MSHP was also hydration.