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The Study on the Change of Micrograph and Molecular Chain of Micronized Potato Starch Particle Hu Fei, Chen Ling Abstract Potato starch was mechanically ground by ball
milling. The pulverization model and variation rules of molecular chain of starch in the
process of ball milling were studied by SEM, GPC and chemical analysis technology,
respectively. The results showed that the pulverized model of potato starch was a mixture
of surface pulverized model and volume pulverized model, but mainly showed by the latter.
The amount of large molecule decreased, small molecule increased with the lengthening of
milled-time, amylase content also increased under mechnochemical effect.
微细化马铃薯淀粉颗粒的表观形态及分子链变化的研究 胡 飞 陈 玲 摘要
采用扫描电镜、凝胶色谱及化学分析技术等测试手段，探讨了马铃薯淀粉颗粒在用机械球磨微细粉碎过程中的粉碎模型及分子链变化的规律。结果表明，马铃薯淀粉的粉碎模型是体积粉碎模型和表面粉碎模型的叠加，但以体积粉碎模型为主。随着球磨时间的延长，机械力化学效应使淀粉中大分子数量不断减少，小分子数量不断增加，同时链淀粉含量不断增加。 胡飞 男，30岁，博士，讲师，主要从事碳水化合物的化学与技术研究。E-mail:g95216@21cn.com |