Progress of Research on the Crystallinity and Non-crystallinity of Starch

Liang Yong, Zhang Benshan, Gao Daxiong, Yang Liansheng

Abstract This paper mainly introduces the research and development of the cryslallinity of starch, including the types of starch crystal, determination of the crystallinity, the melting of crystal and their influencing factors. In the mean time, the present status of the research on the noncrytallinity of starch, and its future development are also prospected.
Key words Starch, Crystallinity, Non-crystallinity

淀粉的结晶性与非晶性研究进展

梁 勇   张本山   高大雄    杨连生
(华南理工大学轻化所  广州  510640)

摘要 本文从淀粉结晶的类型、结晶度的测定、结晶的熔融及影响因素等方面着重介绍了淀粉结晶的研究和发展状况，与此同时，对淀粉的非晶性的研究现状、今后的发展进行了展望。
关键词 淀粉 结晶 非结晶

梁勇 男，37岁，讲师，博士生，从事淀粉结晶性研究。
国家自然科学基金资助项目(29976016)
2001-01-15收高，2001-05-21修回