高靜壓作用下玉米澱粉顆粒結構變化進行原位檢（jiǎn）測

現在來按照玉米澱粉的（de）表觀結構、孔徑（jìng）結構、止水塞結構以（yǐ）及原子（zǐ）分子結構這4個不（bú）同的結構層級,對高靜壓作用下玉米澱粉上述結構層級的具體變化（huà）規律進行了研究，進而（ér）利用立方（fāng）氧化鋯和拉曼光譜聯用（yòng）技術,對高（gāo）靜壓作用下玉米澱粉顆粒結構變化（huà）進行了原位檢測,探討分析了結構變化的主要規（guī）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)利用掃描電子顯微鏡研究了玉米澱粉顆粒表觀結構變化（huà）。當澱粉（fěn）濃度保持一定時,隨著壓力的增加,顆粒表（biǎo）麵孔洞結構（gòu）數量增加、孔洞直徑增大、澱粉（fěn）顆粒向（xiàng）凹陷。壓力增大到450MPa或者澱粉濃度增大到30%以上,澱粉顆粒開始膨脹糊化。

(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（tōng）過透射電子（zǐ）顯微鏡研究了玉米澱粉內部孔（kǒng）徑結構變化。澱粉顆粒結構破（pò）壞均從內部開始（shǐ）。隨著壓力增（zēng）大和澱粉濃度提高,澱粉內部孔徑結（jié）構變多,孔道加（jiā）長,直徑（jìng）增加。澱粉顆粒糊化（huà）程度越來越高。澱粉顆粒孔徑結構改變所需要的臨界壓力值不斷減小。

(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)利用場發射掃描電（diàn）子顯微鏡研（yán）究了玉米澱粉止（zhǐ）水塞結構變化。隨著高靜（jìng）壓力以（yǐ）及澱粉濃度的升高,缺陷型止水塞（sāi）結構（gòu）先增加後減少,止水塞結構從單個（gè）突出於顆粒表麵先聚集成更大的結構集團並隨著（zhe）條件變化重又消失。這種結構的轉變是支鏈澱粉結晶簇之間的相互交（jiāo）聯作用不（bú）斷變化造成的。

(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)利用傅立葉變換紅外光譜對玉米澱粉特征官能團的變化研究表明（míng）,澱粉濃度一定,壓力變化時,600MPa條件下O-H伸縮（suō）振動、C-OH鍵伸縮振動情況、端基C彎（wān）曲振動、C-H麵（miàn）外彎曲振動（dòng）以及C-O六元環呼吸振動強度弱；壓力不變,澱（diàn）粉濃度變化時,澱粉（fěn）濃度對端基C彎曲振動不能產生顯著的影響。

(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)利用立方氧化鋯對（duì）頂砧與拉曼光譜聯用技術研究了玉米澱粉分子結構在加壓過程中的拉曼光譜變化。實驗證明澱（diàn）粉分子對壓力的作（zuò）用敏（mǐn）感。加壓過程中化學鍵拉曼（màn）位移變化趨勢不一（yī）致的現象表明壓力作用造成空間（jiān）不對稱的葡萄糖單體分子中不同化學鍵同時發生了不同方向的（de）扭轉、壓（yā）縮（suō）與拉伸。

(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.

高靜壓作用下玉米澱粉顆（kē）粒結構變化進行原位檢測就（jiù）從（cóng）以上（shàng）五個方麵來進行了操作（zuò），您對此有（yǒu）什麽疑惑想法嗎？可以隨時來我們網（wǎng）站https://www.shuiniguan.com進行谘（zī）詢了解！

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.shuiniguan.com Ask about it!