食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
3期
284-287
,共4页
陈福泉%张本山%卢海风%赵永青%张向阳
陳福泉%張本山%盧海風%趙永青%張嚮暘
진복천%장본산%로해풍%조영청%장향양
X射线衍射%淀粉颗粒%结晶度
X射線衍射%澱粉顆粒%結晶度
X사선연사%정분과립%결정도
X ray diffraction%starch granule%crystallinity
本文介绍了X射线衍射技术测定淀粉颗粒结晶度的几种不同方法以及各自的应用状况,分析比较了这儿种方法的测定原理、优缺点,以及各自测定马铃薯淀粉、木薯淀粉、玉米淀粉、大米淀粉、小麦淀粉、糯米淀粉等常见淀粉的结晶度大小;最后,阐述了X射线衍射测定淀粉颗粒结晶度的方法所存在的问题及可能的发展方向.
本文介紹瞭X射線衍射技術測定澱粉顆粒結晶度的幾種不同方法以及各自的應用狀況,分析比較瞭這兒種方法的測定原理、優缺點,以及各自測定馬鈴藷澱粉、木藷澱粉、玉米澱粉、大米澱粉、小麥澱粉、糯米澱粉等常見澱粉的結晶度大小;最後,闡述瞭X射線衍射測定澱粉顆粒結晶度的方法所存在的問題及可能的髮展方嚮.
본문개소료X사선연사기술측정정분과립결정도적궤충불동방법이급각자적응용상황,분석비교료저인충방법적측정원리、우결점,이급각자측정마령서정분、목서정분、옥미정분、대미정분、소맥정분、나미정분등상견정분적결정도대소;최후,천술료X사선연사측정정분과립결정도적방법소존재적문제급가능적발전방향.
Crystallinity of starch granules is important for properties of starch crystals.Current main X ray diffraction methods including Herman method,Wakelin method and Zhang Binshang's method for the determination of crystal structure are introduced in this paper.The current application status quo,basic principles,advantages and disadvantages of these methods are discussed here.Meanwhile,crystaflinity of scvoral comnlon starches such aspotato starch,cassava starch,corn starch,rice starch,wheat starch and waxy rice starch determined by these methods is compared.Finally,the prospect development trends for the determination of crystallinity for starch granules are proposed based on the analysis of current problems.
