作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学

出　　处： 《高分子学报》 2014年第6期761-773,共13页

摘　　要： 综述了近年来不同尺度的淀粉微观结构理论及淀粉在加工过程中相变研究的最新进展,对已取得的主要研究成果进行了归纳总结,同时对于研究淀粉的微观结构及相变的手段和表征方法进行了介绍、对比分析.不仅从微观结构、流变学和相变学等基础理论方面探讨各类淀粉的特性,同时分类总结了淀粉加工技术的发展及应用进展.通过对已有研究中的争议点及不确定性进行了总结,旨在得到淀粉不同尺度结构在加工过程中的结构演变规律,尤其是淀粉的直链/支链结构在热和剪切力作用下的演变历程以及对聚集态结构的影响. Starch,as a natural polymer,has unique microstructures and complex processing properties,which involves multiple physical and chemical reactions, i. e. water diffusion, granule expansion, gelatinization, melting, decomposition, recrystallization,etc. In this paper an attempt has been made to review the current state of knowledge and development on the microstructures and the phase transitions of starch under shear and shearless conditions. It reviews both fundamental science such as microstructures,phase transitions （ especially for gelatinization,retrogradation and thermal stability） and rheological properties of different kinds of starches, and various processing techniques which have specific influneces on the phase changes. This paper also covers the general principles, capabilities, advantages and limitations of various techniques and methods available to study microstructures and phases transitions of starch. Based on the knowledge that have received widespread acceptance and those are still under debate, this comprehensive review aims at distinguishing the relationship between the microstructure and phase transitions. In particular, using corn starch with different ratios of amylose/amylopectin as model material, which provide a better understanding of the phase transitions and microstructure of starches, to develop the approach for product design and processing control of thermal procession of starch, and starch modification. The achievements in this area have increased our knowledge of polymer science, in particular that of natural polymers.

关 键 词： 淀粉 微观结构 加工 相变 剪切力 热稳定

领　　域： [理学] [理学]