CAJ | 학술논문

采用光学显微镜（LM）、X衍射仪（XRD）、差示热量扫描仪（DSC）对直链淀粉含量不同的米淀粉（0.83%的优糯3号、10.90%水白晶珍珠米、21.03%聚两优、28.46%华优香占）的颗粒形貌、结晶性质、热力学性质进行观察，并对4种淀粉的冻融稳定性进行了研究。结果表明，直链淀粉含量不同的米淀粉颗粒形貌差异不大，均呈现不规则多边形，典型的A晶型，淀粉的相对结晶度随着直链淀粉含量的增加而减小，淀粉的糊化初始温度（To）、峰值温度（Tp）、糊化终点温度（Tc）、糊化焓值（△H）随着直链淀粉含量的增加而升高，淀粉的冻融稳定性随直链淀粉含量的增加而增加。
채용광학현미경（LM）、X연사의（XRD）、차시열량소묘의（DSC）대직련정분함량불동적미정분（0.83%적우나3호、10.90%수백정진주미、21.03%취량우、28.46%화우향점）적과립형모、결정성질、열역학성질진행관찰，병대4충정분적동융은정성진행료연구。결과표명，직련정분함량불동적미정분과립형모차이불대，균정현불규칙다변형，전형적A정형，정분적상대결정도수착직련정분함량적증가이감소，정분적호화초시온도（To）、봉치온도（Tp）、호화종점온도（Tc）、호화함치（△H）수착직련정분함량적증가이승고，정분적동융은정성수직련정분함량적증가이증가。
The morphology, microstructure of rice starches with different amylose content (Younuo3:0.83%;Shuibaijingzhenzhu:10.90%;Juliangyou:21.03%;Huaxiangyouzhan:28.46%) were studied by microscopy with ordinary and polarized light, X-ray diffraction (XRD). The thermal properties and freeze and thaw stability were also studied. Generally, all the rice starch granules displayed very similar polyhedral shapes and typical crystal form of A type. The relative crystallinity of the rice starches decreased with the increase of amylose content, and the To,Tp,Tc,△H,freeze and thaw stability increased with the increase of amylose content.