高靜壓對玉米澱粉顆粒結構的影響

按照玉米澱粉的表觀結構、孔（kǒng）徑結構、止水塞結構以及原子分子結構這4個不同的結構層級，對高靜壓作用下玉米澱（diàn）粉上述（shù）結（jié）構層級的具體變（biàn）化規律進行了研（yán）究。進而利用立方氧化鋯和拉曼（màn）光譜聯（lián）用技術，對高靜壓作用下玉米澱粉顆（kē）粒結構變化進行了原位檢測，探討分析了結（jié）構變化的主要規律。

According to the four different structural levels of corn starch, namely, apparent structure, pore structure, water stop structure and atomic and molecular structure, the specific changes of the above structural levels of corn starch under high hydrostatic pressure were studied. Furthermore, the structure changes of corn starch granules under high hydrostatic pressure were detected in situ by using cubic zirconia and raman spectroscopy.

(1)利用掃描（miáo）電子顯微鏡研究了玉米澱粉顆粒表觀（guān）結（jié）構變化（huà）。當澱粉濃度保持一定時，隨著壓力的增加，顆粒表麵孔洞結構數量增（zēng）加、孔洞直徑（jìng）增大、澱粉顆粒向凹陷。壓力增大到450MPa或者澱粉濃度增（zēng）大到30%以（yǐ）上（shàng），澱粉（fěn）顆粒開（kāi）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)通過透射電子顯微鏡研（yán）究了（le）玉米澱粉內部孔徑結構變化（huà）。澱粉顆（kē）粒結構（gòu）破壞均從內（nèi）部（bù）開始。隨著壓力增大（dà）和澱粉濃度提高，澱粉（fěn）內部孔徑結構變多，孔道加長，直（zhí）徑增加。澱粉顆粒糊化程度越來越高。澱粉顆粒孔徑結構改變所需（xū）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)利用場發射掃描電子顯微鏡研究了（le）玉米澱粉止水塞結構變化。隨著高靜壓力以及澱粉濃度的升高（gāo），缺陷型止水（shuǐ）塞結（jié）構先增加後減少，止水塞結構從單個突出於顆粒表麵先聚集成更大的結構集團並隨著條件變（biàn）化重又消失。這種結構的轉變是支（zhī）鏈澱粉結晶（jīng）簇之間（jiān）的（de）相（xiàng）互（hù）交聯作用不斷變化造成的。

(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（diàn）粉特征官（guān）能團的（de）變化研究表明，澱粉濃度一定，壓力變化時，600MPa條件下O-H伸縮（suō）振（zhèn）動、C-OH鍵伸縮振動情況、端基C彎曲（qǔ）振動、C-H麵外彎曲振動以及C-O六元環呼吸振動（dòng）強度弱；壓（yā）力不變，澱粉濃度變化時（shí），澱粉濃度對端基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（huà）鋯對頂砧與拉曼光譜聯用技術研究了玉米澱粉分（fèn）子結構在加壓過程中的拉曼光譜變化。

(5) The molecular structure of corn starch under pressure was studied by Raman spectroscopy coupled with cubic zirconia anvil.

實驗證（zhèng）明澱粉分子（zǐ）對壓力的作（zuò）用敏感。C-O-C鍵（jiàn）在澱粉分子中相對於其（qí）他化學鍵對壓力作用反應為遲（chí）鈍。加壓過程中化學鍵拉曼位移變化趨勢不（bú）一致的現象表明壓（yā）力作用造成空（kōng）間不對稱的葡萄（táo）糖單體分子（zǐ）中不同化（huà）學鍵同時發生了不同方向的扭轉、壓縮與拉伸。關於此方麵的疑惑或者需求可以隨時來我們網站https://www.shuiniguan.com進行谘詢！

The experiment proved that starch molecules are sensitive to pressure. C-O-C bond in starch molecule is relatively insensitive to pressure action compared with other chemical bonds. 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. You can come to our website at any time for any doubts or needs in this regard https://www.shuiniguan.com Consult!