Morphological properties and thermoanalysis of micronized cassava starch
Morphological properties and thermoanalysis of micronized cassava starch
复制标题
微粉化木薯淀粉的形态特性及热分析
DOI：
10.1016/j.carbpol.2009.07.031
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发表时间：
2010-01
影响因子：
11.2
通讯作者：
Wang, Li-jun
中科院分区：
文献类型：
--
作者：
Li, Dong;Ren, Guang-yue;Ozkan, Necati;Mao, Zhi-huai;Wang, Li-jun
研究了真空球磨机制备的木薯微粉的颗粒形态、微观结构和热性能。扫描电镜（SEM）分析表明，球磨过程中淀粉颗粒的形貌发生了变化。差示扫描量热法（DSC）分析表明，糊化过程的最高峰温度（Tp）、淀粉颗粒的玻璃化转变（Tg）和淀粉颗粒的峰高指数（PHI）随着淀粉颗粒粒度的减小而减小。当淀粉颗粒尺寸减小到9.11μm以上时，淀粉颗粒有结块的倾向，其ΔH增大。颗粒大小对木薯淀粉的糊化性能有显著影响。本研究将为微粉淀粉的工业应用提供有益的信息。
The granule morphology, microstructure, and thermal properties of micronized cassava starch prepared by a vacuum ball-grinding machine were investigated. Scanning electron microscopy (SEM) analysis indicated that the morphology of starch granule changes during the ball-grinding treatment. Differential scanning calorimetry (DSC) analysis indicated that the maximum peak temperature (Tp) of the gelatinization process, the glass transition (Tg), and peak height index (PHI) for the starch granules decreased when the size of micronized starch granules was reduced. When the size of starch granules was reduced beyond 9.11μm, they have a tendency to agglomerate and their ΔH were increased. The granule size has a significant effect on the gelatinization properties of cassava starch. This study will provide useful information of the micronized starch for its potential industrial application.
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影响因子：
2.3
作者：
M. G. Wolters;J. Cone
通讯作者：
M. G. Wolters;J. Cone
影响因子：
2.3
作者：
M. Wootton;A. Bamunuarachchi
通讯作者：
M. Wootton;A. Bamunuarachchi
影响因子：
2.3
作者：
S. Tamaki;M. Hisamatsu;K. Teranishi;T. Adachi;Tetsuya Yamada
通讯作者：
S. Tamaki;M. Hisamatsu;K. Teranishi;T. Adachi;Tetsuya Yamada
影响因子：
11.2
作者：
S. Roberts;R. Cameron
通讯作者：
S. Roberts;R. Cameron
DOI：
10.1002/star.19830350406
发表时间：
1983-01-01
期刊：
STARKE
影响因子：
--
作者：
ELIASSON, AC;KARLSSON, R
通讯作者：
KARLSSON, R