慢消化淀粉的物性研究
Physical properties of slow digestible starch microsphere
用微包埋法制得淀粉微粒，并用酶对淀粉颗粒进行淀粉消化。从粒径分布、结晶型、偏光十字和热特性分析上，研究包埋处理后淀粉的相关性质变化。相较于原淀粉，淀粉微粒粒径增大很多。造粒处理没有改变原淀粉晶型，但消化后偏光十字消失。与原淀粉相比，淀粉微粒糊化温度有所提高。
Starch microspheres were prepared through microencapsulation. The microspheres were then digested with amylase. Raw starch, starch microsphere and digested microsphere were analyzed for particle size, crystal structure, and thermal property. Results showed particle size of starch was increased after microencapsulation, while the crystal structure did not change. But the polarization cross disappeared after digestion. Overall, microencapsulation could improve the physical property of raw starch.
游栋、江波
农业科学研究生物科学研究方法、生物科学研究技术植物学
慢消化淀粉淀粉微粒粒径热特性
Slow digestible starchstarch microsphereparticle sizethermal propertykey
游栋,江波.慢消化淀粉的物性研究[EB/OL].(2016-01-04)[2025-08-23].http://www.paper.edu.cn/releasepaper/content/201601-8.点此复制
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