高静压作用下玉米淀粉颗粒结构变化进行原位检测

现在来按照玉米淀粉的表观结构、孔径结构、止水塞结构以及原子分子结构这4个不同的结构层级,对高静压作用下玉米淀粉上述结构层级的具体变化规律进行了研究，进而利用立方氧化锆和拉曼光谱联用技术,对高静压作用下玉米淀粉颗粒结构变化进行了原位检测,探讨分析了结构变化的主要规律。

Now, according to the four different structural levels of corn starch, namely, the apparent structure, pore size structure, water stop structure and atomic and molecular structure, the specific change rules of the above structural levels of corn starch under high hydrostatic pressure are studied. Then, the structural changes of corn starch granules under high hydrostatic pressure are detected in situ using cubic zirconia and Raman spectroscopy, and the main rules of structural changes are discussed and analyzed.

(1)利用扫描电子显微镜研究了玉米淀粉颗粒表观结构变化。当淀粉浓度保持一定时,随着压力的增加,颗粒表面孔洞结构数量增加、孔洞直径增大、淀粉颗粒向凹陷。压力增大到450MPa或者淀粉浓度增大到30%以上,淀粉颗粒开始膨胀糊化。

(1) The changes of the apparent structure of corn starch granules were studied by scanning electron microscopy. When the starch concentration is kept constant, with the increase of pressure, the number of pore structures on the surface of the granules increases, the diameter of the pores increases, and the starch granules sag toward the center. When the pressure increases to 450MPa or the starch concentration increases to more than 30%, the starch granules begin to expand and gelatinize.

(2)通过透射电子显微镜研究了玉米淀粉内部孔径结构变化。淀粉颗粒结构破坏均从内部开始。随着压力增大和淀粉浓度提高,淀粉内部孔径结构变多,孔道加长,直径增加。淀粉颗粒糊化程度越来越高。淀粉颗粒孔径结构改变所需要的临界压力值不断减小。

(2) The changes of the inner pore structure of corn starch were studied by transmission electron microscopy. The starch granule structure was destroyed from the inside. With the increase of pressure and starch concentration, the internal pore structure of starch becomes more, the pore channel is longer, and the diameter increases. The gelatinization degree of starch granules is getting higher and higher. The critical pressure value required for the change of the pore size structure of starch granules is decreasing.

(3)利用场发射扫描电子显微镜研究了玉米淀粉止水塞结构变化。随着高静压力以及淀粉浓度的升高,缺陷型止水塞结构先增加后减少,止水塞结构从单个突出于颗粒表面先聚集成更大的结构集团并随着条件变化重又消失。这种结构的转变是支链淀粉结晶簇之间的相互交联作用不断变化造成的。

(3) The structural changes of corn starch water stop plug were studied by field emission scanning electron microscope. With the increase of high static pressure and starch concentration, the structure of defective water stop plug first increases and then decreases. The water stop plug structure first aggregates into larger structural groups from a single one protruding from the particle surface and then disappears again with the change of conditions. This structural change is caused by the continuous change of the cross-linking between amylopectin crystal clusters.

(4)利用傅立叶变换红外光谱对玉米淀粉特征官能团的变化研究表明,淀粉浓度一定,压力变化时,600MPa条件下O-H伸缩振动、C-OH键伸缩振动情况、端基C弯曲振动、C-H面外弯曲振动以及C-O六元环呼吸振动强度弱；压力不变,淀粉浓度变化时,淀粉浓度对端基C弯曲振动不能产生显著的影响。

(4) The study on the change of characteristic functional groups of corn starch by Fourier transform infrared spectroscopy showed that the intensity of O-H stretching vibration, C-OH bond stretching vibration, C-H end group bending vibration, C-H out of plane bending vibration and C-O six membered ring respiratory vibration was weak at 600MPa when the starch concentration was constant and the pressure was changed; When the pressure is constant and the starch concentration changes, the starch concentration has no significant effect on the bending vibration of terminal C.

(5)利用立方氧化锆对顶砧与拉曼光谱联用技术研究了玉米淀粉分子结构在加压过程中的拉曼光谱变化。实验证明淀粉分子对压力的作用敏感。加压过程中化学键拉曼位移变化趋势不一致的现象表明压力作用造成空间不对称的葡萄糖单体分子中不同化学键同时发生了不同方向的扭转、压缩与拉伸。

(5) The molecular structure of corn starch under pressure was studied by Raman spectroscopy coupled with cubic zirconia anvil. The experiment proved that starch molecules are sensitive to pressure. The phenomenon that the Raman shifts of chemical bonds are not consistent during the pressurization process indicates that different chemical bonds in the glucose monomer molecules with spatial asymmetry caused by the pressure simultaneously twist, compress and stretch in different directions.

高静压作用下玉米淀粉颗粒结构变化进行原位检测就从以上五个方面来进行了操作，您对此有什么疑惑想法吗？可以随时来我们网站https://www.qiluxinke.com进行咨询了解！

In situ detection of structural changes of corn starch granules under high hydrostatic pressure is conducted from the above five aspects. Do you have any doubts? You can come to our website anytime https://www.qiluxinke.com Ask about it!