影響玉米淀粉顆粒膨脹過程和結構特征的主要因素是淀粉顆粒本身的結構特征，包括顆粒的形狀、淀粉分子鏈排列的緊密程度和臍點的位置。控制水分散體系溫度的方法可用于控制玉米淀粉。可以在不同的膨脹階段保持淀粉顆粒的膨脹程度，從而可以詳細研究玉米淀粉顆粒在不同膨脹階段的結構特征和變化趨勢，得到淀粉顆粒的膨脹歷史和結構特征。本文通過控制水分散體系的溫度，詳細討論了玉米淀粉的膨脹方式和結構特點。

The main factors affecting the swelling process and structural characteristics of corn starch granules are the structural characteristics of the starch granules themselves, including the shape of the granules, the tightness of the arrangement of starch molecular chains and the position of the umbilical point. The method of controlling the temperature of water dispersion system can be used to control corn starch. The expansion degree of starch granules can be maintained in different expansion stages, so the structural characteristics and change trend of corn starch granules in different expansion stages can be studied in detail, and the expansion history and structural characteristics of starch granules can be obtained. By controlling the temperature of water dispersion system, the swelling mode and structural characteristics of corn starch were discussed in detail.

常溫下，玉米淀粉顆粒呈不規則多邊形，顆粒表面有多個平面和棱邊。大部分原玉米淀粉顆粒的有一個黑點，就是玉米淀粉顆粒的臍點，位于淀粉顆粒的，顆粒保持的很好。當淀粉乳加熱到55%C時，淀粉顆粒的形狀變化不大。，此時淀粉粒仍保持原有形狀，呈不規則多邊形，臍點仍在淀粉粒，偏光十字依然存在。但顆粒吸水率增加，顆粒膨脹到一定程度，但膨脹程度不大，只能從幾個較大的顆粒觀察。

At room temperature, the corn starch granules were irregular polygon, and there were many planes and edges on the surface of the granules. There is a black spot in the center of most original corn starch granules, that is, the umbilicus of corn starch granules, which is located in the center of starch granules, and the granules are well maintained. When the starch emulsion was heated to 55%c, the shape of starch granules changed little., At this time, the starch granules still keep their original shape, showing an irregular polygon, the umbilicus is still in the center of the starch granules, and the polarized cross still exists. However, the water absorption of particles increases, and the particles expand to a certain extent, but the expansion degree is not large, which can only be observed from a few larger particles.

加熱到60度時，淀粉顆粒開始大量吸水，淀粉顆粒突破表面約束，較大顆粒表面結合較弱，從顆粒中間爆炸。由于淀粉表面呈不規則的多邊形，膨脹后淀粉顆粒的形狀仍保持不規則的幾何形狀。中等大小的淀粉顆粒因表面結合力強而均勻或膨脹，多呈圓形。

When heated to 60 ℃, the starch particles began to absorb a large amount of water, the starch particles broke through the surface constraint, the surface bonding of the larger particles was weak, and exploded from the middle of the particles. Because the surface of starch was irregular polygon, the shape of starch granules remained irregular geometry after expansion. The medium-sized starch granules are uniform or expanded due to strong surface adhesion, and most of them are round.

較小的淀粉顆粒仍保持原顆粒形狀，很化十字加熱到65℃，膨脹淀粉顆粒內部的每個爆塊繼續吸水膨脹，使整個淀粉顆粒呈現均勻膨脹趨勢，但它仍然可以從淀粉顆粒中觀察到。到里面每個爆炸方塊的爆炸方向和程度。此時，小淀粉顆粒也因吸水而膨脹，偏振光交叉消失，整個顆粒呈均勻膨脹趨勢。

The smaller starch particles still maintain the original particle shape. When heated to 65 ℃, each exploded block inside the expanded starch particles continues to absorb water and expand, making the whole starch particles show a uniform expansion trend, but it can still be observed from the starch particles. To the direction and degree of explosion of each explosive box inside. At this time, the small starch particles also expand due to water absorption, the cross of polarized light disappears, and the whole particle shows a uniform expansion trend.

當加熱到70℃時，玉米淀粉顆粒很快繼續膨脹，高度膨脹的淀粉相互接觸。綜上所述，隨著水分散系統溫度的不斷升高，玉米淀粉顆粒的膨脹歷史和結構特征是大顆粒“爆炸”膨脹和小顆粒“均勻”膨脹相結合的膨脹方式。逐漸過渡到所有顆粒的均勻膨脹模式，直到顆粒高度膨脹，形狀逐漸模糊消失。在此過程中，隨著淀粉粒的逐漸膨脹，淀粉粒的很化十字逐漸消失。

When heated to 70 ℃, the corn starch granules quickly continued to expand, and the highly expanded starch contacted each other. To sum up, with the increasing temperature of water dispersion system, the expansion history and structural characteristics of corn starch particles are the combination of "explosive" expansion of large particles and "uniform" expansion of small particles. Gradually transition to the uniform expansion mode of all particles until the particles are highly expanded and the shape gradually disappears. In this process, with the gradual expansion of starch granules, the very cross of starch granules gradually disappeared.

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