X射线衍射法研究不同类型淀粉高静压处理后晶体结构的变化

对300, 450和600 MPa不同高静压力下导致的淀粉结晶结构变化进行研究。选择不同类型、不同链/支比的三种淀粉为研究对象，进行高静压处理，利用X射线衍射法分析高静压对不同类型，不同链/支比淀粉晶体结构的影响。结果表明：由于X射线衍射峰加强及相对结晶度增大，糯玉米淀粉在300 MPa表现为韧化作用，在450 MPa结晶结构完全解体，600 MPa时发生重结晶;HylonⅦ淀粉在600 MPa以下的高静压处理只表现出韧化效果，结晶度增加但不明显;木薯淀粉在300 MPa具有韧化作用，600 MPa结晶结构完全消失，表现为韧化-颗粒结晶解体两个过程。因此，本文提出淀粉颗粒在高静压处理过程中经历压缩韧化-晶体结构解体-重结晶三个发展阶段。

X-Ray Diffraction Study of High Hydrostatic Pressure on Crystalline Structure of Different Type Starches

Crystalline changes of different type starches after high hydrostatic pressure treated under 300, 450, 600 MPa were studied by X-ray diffraction. Waxy maize (A type, 100% amylopectin), hylon Ⅶ (B type, 30% amylopectin) and tapioca starch (C type, 83% amylopectin) were chosen. The results indicated that for waxy maize starch, annealing effect was observed at 300 MPa, disappearance of crystalline structure happened at 450 MPa and retrogradation at 600 MPa. The results proved that the granule under high hydrostatic pressure processing experiences “three development stages” including annealling effect, disappearance of crystalline structure and recrystalline after granule disintegration.