MICROSCOPIC OBSERVATION AND X-RAY-DIFFRACTOMETRY OF HEAT MOISTURE-TREATED STARCH GRANULES

被引：94
|
作者：
KAWABATA, A
TAKASE, N
MIYOSHI, E
SAWAYAMA, S
KIMURA, T
KUDO, K
机构：
[1] SNOW BRAND MILK PROD CO LTD, TECH RES INST, KAWAGOE, SAITAMA 350, JAPAN
[2] SANWA CORNSTARCH CO LTD, KASHIHARA, NARA 634, JAPAN
来源：
STARCH-STARKE | 1994年 / 46卷 / 12期
关键词：
D O I：
10.1002/star.19940461204
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Heat/moisture-treated potato and corn starch granules were observed by microscopy and X-ray diffraction patterns were obtained. A scanning electron microscope (SEM) photograph of the cross section of the heat/moisture-treated potato and corn starch granules showed a large hollow area about 1/3 of the diameter at the center of the starch granules and a layered structure resembling growth rings. From the X-ray diagrams it was confirmed that heat/moisture-treatment caused an alteration from the B-type in the direction an A-type structure in potato, whereas corn starch did not change and maintained an A-type structure. The enzymatic digestibility of heat/moisture-treated starch was found to be less resistant than that of native starch.
引用
收藏
页码：463 / 469
页数：7
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