作　　者： ; ; ; ; ; ; ;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《农业工程技术（农产品加工）》 2007年第7期21-22,31,共3页

摘　　要： 5%的小麦淀粉悬浮液在400MPa、450MPa、500MPa、550MPa压力下处理5min后,再经过干燥处理,所得到的样品用偏光显微镜和X-射线衍射技术对其进行测定,结果表明:经450MPa压力作用后,小麦淀粉已经发生了明显的溶胀;500MPa及其更高的压力作用后,小麦淀粉已经被完全糊化;常温下5%浓度时,小麦淀粉的糊化压力范围为400～500MPa。 　Wheat starch-water suspension（5%,w/v） was subjected to high pressure treatment at 400MPa、 450MPa、500MPa、550MPa for 5mim,the samples were dried respectively. The products were detected with X-ray diffraction and polar optical microscopy. The results showed that： the particle of wheat starch was swelled after the act of 450MPa pressure; the wheat starch was gelatinized completely at 500MPa or higher pressure; at room temperature and 5% concentration,the gelatinized pressure range of wheat starch was 400～500MPa.

关 键 词： 超高压 小麦淀粉 射线衍射 偏光

领　　域： [轻工技术与工程] [轻工技术与工程]