文献类型：期刊文献

中文题名：超微粉碎对橡实淀粉颗粒晶体特性影响的研究

英文题名：A Study on the Effect of Micronization on the Crystalline Properties of Acorn Starches

作者：钟秋平[1] 谢碧霞[2] 王森[2] 李安平[2] 李清平[3] 钟文斌[1] 邓文清[1] 邓小清[1]

第一作者：钟秋平

机构：[1]中国林业科学研究院亚林中心;[2]中南林业科技大学资源与环境学院;[3]湖南省益阳市林科所

年份：2007

卷号：29

期号：4

起止页码：594-597

中文期刊名：江西农业大学学报

外文期刊名：Acta Agriculturae Universitatis Jiangxiensis

收录：CSTPCD;;北大核心:【北大核心2004】；CSCD:【CSCD_E2011_2012】；

基金：国家自然科学基金项目(C020605)

语种：中文

中文关键词：超微粉碎;橡实淀粉;晶体特性

外文关键词：micronization treatment ; acorn starches ; crystalline properties

分类号：TS231

摘要：利用RINT2000 vertical goniometer型X-衍射仪测定经超微粉碎橡实淀粉的晶体特性,研究了超微粉碎对橡实淀粉晶体特性的影响规律。结果表明,淀粉颗粒平均粒径和粒径分布区间随粉碎时间增加而减小,并符合曲线模型y=4.777 8+0.985×ex1.0164;在一定的超微范围时间内,超微粉碎不会改变淀粉的晶体类型,如果超过一定的限度,淀粉晶体会转变成非晶体。结晶度、亚微晶结晶度、微晶结晶度都随超微时间的延长而相应地降低;淀粉晶粒大小也随超微时间的延长而减小,随晶体结构的破坏而不存在。
In this paper, the affecting rules of micronization on the properties of crystal type of acorn starches were studied by applying RINT2000 vertica.1 goniometer to measurethem. The results showed： the mean diameter of the starch granule and the changing range of the grain size were smaller with the increase of micronizing time, according with the curve model y =4. 777 8 ＋0. 985 ×e^（x/1.0164）. In the definite time of miconization, the crystal types of the starches could not be changed by micronization. However, if the micronization exceed some time, the crystalline of the starches can be changed into non - crystalline. The crystallinity, the sub - crystallinity and micro - crystallinity would decrease with the prolongation of time. The size of crystalline also could be smaller with the prolongation of time of micronization, and there are no crystalline when the crystalline structure was damaged.