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Differences of nano-structure between waxy and normal starch

机译：蜡质淀粉与普通淀粉的纳米结构差异

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摘要

This paper focused on the differences of nano-structure between waxy wheat starch (WWS),normal wheat starch (NWS),waxy maize starch (WMS),and normal maize starch (NMS).Observed by Atomic Force Microscope (AFM),it found that the nano-structure of waxy starch was composed by nano-particles and nano-chains.The nano-particles,which should be the remained crystalline region after the collapse of granules,were wrapped by nano-chains,which should be the dissociated amylose/amylopectin chains in amorphous region.But the nano-structure of normal starch was a little difference,namely only nano-particles could be observed.These distinctions changed the viscosity of starch pasting.That is to way,the viscosity of waxy starch pasting was higher than those of normal starch.The reasons for this should come from the interaction between nano-structure.Specifically,the interaction between particles was weaker than it between particles and chains.Therefore,the viscosity of waxy starch was higher than it of normal starch.
机译：本文重点研究了蜡质小麦淀粉（WWS），普通小麦淀粉（NWS），蜡质玉米淀粉（WMS）和普通玉米淀粉（NMS）之间的纳米结构差异。发现蜡质淀粉的纳米结构是由纳米颗粒和纳米链组成的。纳米颗粒应该是颗粒塌陷后保留的结晶区域，被纳米链包裹，应该解离直链淀粉/支链淀粉链在无定形区域。但是普通淀粉的纳米结构略有不同，即只能观察到纳米颗粒。这些区别改变了淀粉糊的粘度。其原因应归结于纳米结构之间的相互作用。特别是，颗粒之间的相互作用弱于颗粒与链之间的相互作用。因此，蜡质淀粉的粘度高于其f普通淀粉。

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  • 来源
  • 会议地点 HongKong(HK)
  • 作者

    PENG Liu; CAIQIN Gu; QINGZHU Zeng; HAOHUAI Liu;

  • 作者单位

    School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006,China;

    School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006,China;

    School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006,China;

    School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006,China;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 特种结构材料;
  • 关键词

    nano-structure; AFM; starch;

    机译：纳米结构原子力显微镜淀粉;

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