[Effects of dynamic high-pressure microfluidization on the structure of waxy rice starch].
The effects of dynamic ultra high-pressure microfluidization on the structure of waxy rice starch solutions (6%) were analyzed using SEM, UV-Vis spectra, polarized light microscopy, and X-ray diffraction spectra. The results showed that: SEM graphs demonstrated that the crystal structure of waxy rice starch under different pressure treatment was destroyed with different degrees and impacted into flake up to 160 MPa; from the ultraviolet-visible spectrum we know the reduction in the blue iodine value and the decrease in the amylopectin content, which illustrated that the structure of waxy rice starch was fractured; polarized microscopic images showed that the polarization crosses of starch molecules became misty with the pressure increasing, and most of starch molecules lost polarization cross when the pressure reached 160 MPa; X-ray diffraction spectra indicated that relative crystallinity began to decline at 120 MPa with pressure treatment, and the decreased amplitude was slightly lower.
Tu
Zong-Cai
ZC
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. tuzc_mail@yahoo.com.cn
Zhu
Xiu-Mei
XM
Chen
Gang
G
Wang
Hui
H
Zhang
Bo
B
Huang
Xiao-Qin
XQ
Li
Zhi
Z
D000687:Amylopectin / Q000737:chemistry; D046210:Microfluidic Analytical Techniques; D012275:Oryza / Q000737:chemistry*; D011312:Pressure; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
D013213:Starch; D000687:Amylopectin