谷物淀粉糊化过程中形态变化的显微研究

谷物淀粉现在已经成为一种重要的工业原料。目前，在淀粉变性工艺中许多淀粉都是在淀粉未糊化的条件下进行的。大量的工程实践证明，在水中即使未达到糊化温度，淀粉也应有所变化，否则有些结果将无法解释。因此，本研究首先利用扫描电子显微镜技术对糊化的淀粉颗粒在水中的形态进行了初步的研究，发现未糊化的玉米淀粉、马铃薯淀粉随温度的上升，淀粉颗粒膨胀，而且糊化的玉米淀粉在随温度上升，内部结构变化，颗粒内出现网状结构，马铃薯淀粉在达到糊化温度以后，出现线状结构。

Studies on morphology changes of grain starch during the proceeding of gelating

Grain starch is an important industry material. At present, many processes of starch modifying are headed under the conditions that starches have not been pasted. Many practices indicated that the starches in water must occur certain changes even if the water is not heated to gelating temperature,otherwise, there are many phenomena we cannot explain. In this study we firstly used the scanning electron microscope to study the morphology of the gelating natural corn and potato starch granules in water. We found that with the raising of temperature, the natural corn and potato starch granules in water will expand and with the raising of temperature, the natural corn and potato starch granules' internal structure will be changed dramatically, net-like structure appears and when the temperature is higher than gelating temperature, string structures appear in potato starch granules.