水分散体系温度对颗粒膨胀方式和结构特征影响

影响玉米淀粉颗粒膨胀过程和结构特征的主要因素是淀粉颗粒本身的结构特征，包括颗粒的形状、淀粉分子链排列的紧密程度和脐点的位置。控制水分散体系温度的方法可用于控制玉米淀粉。可以在不同的膨胀阶段保持淀粉颗粒的膨胀程度，从而可以详细研究玉米淀粉颗粒在不同膨胀阶段的结构特征和变化趋势，得到淀粉颗粒的膨胀历史和结构特征。本文通过控制水分散体系的温度，详细讨论了玉米淀粉的膨胀方式和结构特点。

The main factors affecting the swelling process and structural characteristics of corn starch granules are the structural characteristics of the starch granules themselves, including the shape of the granules, the tightness of the arrangement of starch molecular chains and the position of the umbilical point. The method of controlling the temperature of water dispersion system can be used to control corn starch. The expansion degree of starch granules can be maintained in different expansion stages, so the structural characteristics and change trend of corn starch granules in different expansion stages can be studied in detail, and the expansion history and structural characteristics of starch granules can be obtained. By controlling the temperature of water dispersion system, the swelling mode and structural characteristics of corn starch were discussed in detail.

常温下，玉米淀粉颗粒呈不规则多边形，颗粒表面有多个平面和棱边。大部分原玉米淀粉颗粒的有一个黑点，就是玉米淀粉颗粒的脐点，位于淀粉颗粒的，颗粒保持的很好。当淀粉乳加热到55%C时，淀粉颗粒的形状变化不大。，此时淀粉粒仍保持原有形状，呈不规则多边形，脐点仍在淀粉粒，偏光十字依然存在。但颗粒吸水率增加，颗粒膨胀到一定程度，但膨胀程度不大，只能从几个较大的颗粒观察。

At room temperature, the corn starch granules were irregular polygon, and there were many planes and edges on the surface of the granules. There is a black spot in the center of most original corn starch granules, that is, the umbilicus of corn starch granules, which is located in the center of starch granules, and the granules are well maintained. When the starch emulsion was heated to 55%c, the shape of starch granules changed little., At this time, the starch granules still keep their original shape, showing an irregular polygon, the umbilicus is still in the center of the starch granules, and the polarized cross still exists. However, the water absorption of particles increases, and the particles expand to a certain extent, but the expansion degree is not large, which can only be observed from a few larger particles.

加热到60度时，淀粉颗粒开始大量吸水，淀粉颗粒突破表面约束，较大颗粒表面结合较弱，从颗粒中间爆炸。由于淀粉表面呈不规则的多边形，膨胀后淀粉颗粒的形状仍保持不规则的几何形状。中等大小的淀粉颗粒因表面结合力强而均匀或膨胀，多呈圆形。

When heated to 60 ℃, the starch particles began to absorb a large amount of water, the starch particles broke through the surface constraint, the surface bonding of the larger particles was weak, and exploded from the middle of the particles. Because the surface of starch was irregular polygon, the shape of starch granules remained irregular geometry after expansion. The medium-sized starch granules are uniform or expanded due to strong surface adhesion, and most of them are round.

较小的淀粉颗粒仍保持原颗粒形状，很化十字加热到65℃，膨胀淀粉颗粒内部的每个爆块继续吸水膨胀，使整个淀粉颗粒呈现均匀膨胀趋势，但它仍然可以从淀粉颗粒中观察到。到里面每个爆炸方块的爆炸方向和程度。此时，小淀粉颗粒也因吸水而膨胀，偏振光交叉消失，整个颗粒呈均匀膨胀趋势。

The smaller starch particles still maintain the original particle shape. When heated to 65 ℃, each exploded block inside the expanded starch particles continues to absorb water and expand, making the whole starch particles show a uniform expansion trend, but it can still be observed from the starch particles. To the direction and degree of explosion of each explosive box inside. At this time, the small starch particles also expand due to water absorption, the cross of polarized light disappears, and the whole particle shows a uniform expansion trend.

当加热到70℃时，玉米淀粉颗粒很快继续膨胀，高度膨胀的淀粉相互接触。综上所述，随着水分散系统温度的不断升高，玉米淀粉颗粒的膨胀历史和结构特征是大颗粒“爆炸”膨胀和小颗粒“均匀”膨胀相结合的膨胀方式。逐渐过渡到所有颗粒的均匀膨胀模式，直到颗粒高度膨胀，形状逐渐模糊消失。在此过程中，随着淀粉粒的逐渐膨胀，淀粉粒的很化十字逐渐消失。

When heated to 70 ℃, the corn starch granules quickly continued to expand, and the highly expanded starch contacted each other. To sum up, with the increasing temperature of water dispersion system, the expansion history and structural characteristics of corn starch particles are the combination of "explosive" expansion of large particles and "uniform" expansion of small particles. Gradually transition to the uniform expansion mode of all particles until the particles are highly expanded and the shape gradually disappears. In this process, with the gradual expansion of starch granules, the very cross of starch granules gradually disappeared.

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