玉米淀粉是以顆粒形態儲存在植物的各種結構中,淀粉顆粒初在植物細胞中僅以微小點出現并迅速充滿細胞層。那么您知道壓熱處理使玉米淀粉顆粒發生什么變化嗎？下面就針對問題我們來做一個簡單的了解吧！

Corn starch is stored in various structures of plants in the form of granules. Starch granules initially appear as tiny spots in plant cells and quickly fill the cell layer. So do you know what changes will happen to corn starch granules after heat treatment? Now let's make a simple understanding of the problem!

淀粉顆粒是由細胞核周圍形成的淀粉層組成,這些淀粉層隨著植物的特征而形成特殊的形狀和大小,淀粉的形狀隨著淀粉品種的不同而呈現差別,顆粒大小也有差別。淀粉顆粒含水分高、含蛋白質少、密度小的比較大,其形狀也比較整齊,而淀粉顆粒含水分低、含蛋白質多、密度大的比較小。

Starch granules are composed of starch layers formed around the nucleus. These starch layers form a special shape and size with the characteristics of plants. The shape of starch varies with different starch varieties, and the size of starch granules also varies. The starch granules with high water content, low protein content and low density are relatively large, and their shapes are relatively neat, while the starch granules with low water content, high protein content and high density are relatively small.

而這里以玉米淀粉為原料，研究了壓熱處理前后淀粉顆粒形貌、結晶結構及熱焓特性的變化情況。結果表明，淀粉在過量水分含量條件下壓熱處理后，其所具有的基本顆粒形貌方面的性質已經完全消失。同時，壓熱處理前后，玉米淀粉結晶結構發生了--定程度的變化，表現為特征峰的消失和新結晶特征峰的形成。壓熱處理后淀粉的相變焓小于原淀粉。

In this paper, corn starch was used as raw material to study the changes of starch particle morphology, crystal structure and enthalpy characteristics before and after autoclave treatment. The results showed that the properties of starch in terms of basic particle morphology had completely disappeared after autoclave treatment under excessive moisture content. At the same time, the crystalline structure of corn starch has changed to a certain extent before and after autoclave treatment, which is manifested by the disappearance of characteristic peaks and the formation of new crystalline characteristic peaks. The enthalpy of phase change of starch after autoclave treatment is less than that of raw starch.

由于植物種類不同，淀粉顆粒的形態和大小也各不相同。從掃描電子顯微鏡的照片可以初步加以區分。實際上玉米淀粉顆粒大部分呈壓碎狀的多角形，它的角不十分尖銳，而是稍帶圓的。其顆粒較小，粒徑范圍為4--26μm玉米淀粉經過壓熱處理后，顆粒形貌發生了很大的變化，具體表現在顆粒度以及顆粒表面狀態皆與原淀粉有明顯差別。

Due to different plant species, the shape and size of starch granules are also different. It can be preliminarily distinguished from the pictures of scanning electron microscope. In fact, most of the corn starch granules are in the shape of crushed polygons, and their corners are not very sharp, but slightly round. The particle size is small, ranging from 4 to 26 μ After pressing heat treatment, the morphology of m corn starch granules changed greatly, which showed that the particle size and surface state of m corn starch granules were significantly different from those of the original starch granules.

壓熱處理使淀粉顆粒完全破碎，重新融合，整個視野中已無完整淀粉顆粒存在，說明壓熱處理對玉米淀粉的顆粒形貌具有很大影響。經過壓熱處理后的淀粉，已經無法從掃描電子顯微鏡中觀察的顆粒形貌來判斷不同種類的淀粉。

The starch granules were completely broken and re fused by the heat pressing treatment, and there were no complete starch granules in the whole field of vision, indicating that the heat pressing treatment had a great influence on the morphology of corn starch granules. It is no longer possible to judge different kinds of starch from the particle morphology observed in the scanning electron microscope after pressure heat treatment.

壓熱處理使玉米淀粉顆粒發生什么變化？以上就是問題的相關解答了，您對此有什么想法或者疑惑可以隨時提出，或者來我們網站http://tecnoleo.com關注分享咨詢！

What changes will happen to corn starch granules after autoclave treatment? The above is the relevant answer to the question. You can put forward any ideas or doubts about it at any time, or come to our website http://tecnoleo.com Follow the sharing consultation!