高压均质对绿豆淀粉机械力化学效应的影响

摘要

Mung bean was homogenized by 100MPa for once,three,five and seven times respectively.The microstructure and physicochemical properties of starch were then examined by scanning electron microscope (SEM),confocal laser scanning microscopy (CLSM),polarizing microscope (PLM),X-ray diffraction (XRD),rapid visco analyser (RVA) and differential scanning calorimetry (DSC).The results showed that high pressure homogenization had significant mechano-chemical effects on the starch amorphous and crystalline regions,and starch granules were under aggregation and agglomeration stages.%以绿豆淀粉为原料,100 MPa分别均质处理1、3、5、7次,通过扫描电镜(SEM)、激光共聚焦显微镜(CLSM)、偏光显微镜(PLM)、X-射线衍射(XRD)、快速黏性分析仪(RVA)、差示扫描量热仪(DSC)等手段研究高压均质处理对绿豆淀粉微观结构及理化性质的影响,探究其相互关系并研究高压均质对绿豆淀粉机械力化学效应.结果表明,高压均质对淀粉颗粒无定形区、晶体结构产生了机械力化学作用,根据机械力化学相关理论可说明淀粉颗粒内部依次经过了受力阶段、聚集阶段、团聚阶段.