X-Ray Diffraction Study of High Hydrostatic Pressure on Crystalline Structure of Different Type Starches
LIU Pei-ling1,2, SHEN Qun1, HU Xiao-song1, WU Ji-hong1*
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China 2. College of Chemistry and Engineering, Inner Mongolia University of Technology, Huhhot 010051, China
Abstract：Crystalline changes of different type starches after high hydrostatic pressure treated under 300, 450, 600 MPa were studied by X-ray diffraction. Waxy maize (A type, 100% amylopectin), hylon Ⅶ (B type, 30% amylopectin) and tapioca starch (C type, 83% amylopectin) were chosen. The results indicated that for waxy maize starch, annealing effect was observed at 300 MPa, disappearance of crystalline structure happened at 450 MPa and retrogradation at 600 MPa. The results proved that the granule under high hydrostatic pressure processing experiences “three development stages” including annealling effect, disappearance of crystalline structure and recrystalline after granule disintegration.
刘培玲1,2，沈 群1，胡小松1，吴继红1* . X射线衍射法研究不同类型淀粉高静压处理后晶体结构的变化[J]. 光谱学与光谱分析, 2012, 32(09): 2579-2582.
LIU Pei-ling1,2, SHEN Qun1, HU Xiao-song1, WU Ji-hong1* . X-Ray Diffraction Study of High Hydrostatic Pressure on Crystalline Structure of Different Type Starches . SPECTROSCOPY AND SPECTRAL ANALYSIS, 2012, 32(09): 2579-2582.
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