淀粉是绿色植物通过光合作用产生的有机物，可用于长期的能量储存。它是一种可分级且广泛使用的多糖分子，存在于绿色植物的茎、根、谷物和水果的小颗粒。淀粉主要由直链淀粉和支链淀粉组成，其中直链淀粉由1,4糖苷键组成，支链淀粉由α-(1,4)糖苷键的糖苷链和α-(1,6)糖苷键的分支组成。玉米淀粉是应用广泛的淀粉类型。

Starch is an organic substance produced by green plants through photosynthesis, which can be used for long-term energy storage. It is a scalable and widely used polysaccharide molecule that exists in the stems, roots, grains and small particles of fruits of green plants. Starch is mainly composed of amylose and amylopectin, wherein amylose is composed of 1,4 glycosidic bonds, and amylopectin is composed of α- (1,4) glycoside chain and α- (1,6) Branch composition of glycosidic bonds. Corn starch is a widely used starch type.

淀粉的结构比传统的聚合物要复杂得多。目前，对淀粉微观结构的研究较少。淀粉基聚合物的加工涉及多种化学和物理反应，包括水的扩散，凝胶化，熔化和结晶。重要的加工方式是淀粉的糊化作用。这里对不同温度处理的玉米淀粉进行了冻干处理，并对其不同结构层进行研究，有助于人们更好地理解玉米淀粉颗粒在热加工过程中的结构。

The structure of starch is much more complex than that of traditional polymers. At present, there are few studies on starch microstructure. The processing of starch based polymers involves a variety of chemical and physical reactions, including water diffusion, gel, melting and crystallization. The important processing method is the gelatinization of starch. The freeze-drying treatment of corn starch at different temperatures and the study of its different structural layers are helpful for people to better understand the structure of corn starch particles in the process of hot processing.

利用扫描电镜(SEM)分析了不同温度下处理的玉米淀粉的微观结构。

The microstructure of corn starch treated at different temperatures was analyzed by scanning electron microscope (SEM).

随着温度的升高，玉米淀粉颗粒吸收水分的速度缓慢。膨胀主要发生在60°C。由此可以看出淀粉颗粒在糊化开始时开始膨胀。从70°C、80°C、90°C三组数据可以看出，淀粉颗粒破碎。

With the increase of temperature, the water absorption rate of corn starch granules is slow. Expansion mainly occurs at 60 ° C. It can be seen that the starch granules begin to expand at the beginning of gelatinization. From the data of 70 ° C, 80 ° C and 90 ° C, it can be seen that the starch granules are broken.

随着温度的升高，玉米淀粉颗粒的破裂程度不断增加。原因是当淀粉的温度在70-90℃范围内时，随着温度的不断升高，氢键被打破，水分子与淀粉分子的羟基结合。这一过程导致淀粉晶体的溶解和淀粉颗粒的破坏。在这一阶段，支链淀粉的双螺旋结构被解离破坏。

With the increase of temperature, the cracking degree of corn starch granules increased continuously. The reason is that when the temperature of starch is in the range of 70-90 ℃, the hydrogen bond is broken and water molecules combine with the hydroxyl group of starch molecules with the increasing temperature. This process leads to the dissolution of starch crystals and the destruction of starch granules. At this stage, the double helix structure of amylopectin was dissociated and destroyed.

激光共聚焦实验（CLSM）分析

Analysis of laser confocal experiment (CLSM)

淀粉颗粒生长环随着温度的升高逐渐消失。结果表明，高温条件下淀粉生长环被破坏，与SEM结果相似。SEM分析表明，随着温度的升高，玉米淀粉颗粒被破坏。玉米淀粉颗粒的破坏可能导致玉米生长环结构的丢失。糊化过程从淀粉开始，迅速向外围扩散。由此可以推断，糊化作用始于玉米淀粉颗粒的。在此过程中，大部分直链淀粉从颗粒中渗出，形成糊化溶液。

The growth ring of starch granules gradually disappeared with the increase of temperature. The results showed that the starch growth ring was destroyed under high temperature, which was similar to the SEM results. SEM analysis showed that corn starch granules were destroyed with the increase of temperature. The destruction of corn starch granules may lead to the loss of corn growth ring structure. The gelatinization process starts from the starch center and spreads rapidly to the periphery. It can be inferred that gelatinization begins at the center of corn starch granules. In this process, most of the amylose exudes from the granules to form a gelatinized solution.

XRD和热台偏振光显微镜分析

XRD and thermal stage polarizing light microscope analysis

随着温度的不断升高，玉米淀粉的结晶度从30%下降到13%。在对照、50℃和60℃处理中，淀粉的极十字偏光现象仍然存在。这个温度范围称为初始糊化温度、淀粉颗粒与水分子的可逆结合和颗粒膨胀。但在范德华力和氢键作用下，玉米淀粉颗粒的结构保持稳定，颗粒保持完整。同时，淀粉在偏振光作用下保持双折射。

With the increasing temperature, the crystallinity of corn starch decreased from 30% to 13%. In contrast, 50 ℃ and 60 ℃ treatment, the phenomenon of extreme cross polarization of starch still exists. This temperature range is called the initial gelatinization temperature, the reversible combination of starch particles and water molecules, and the particle expansion. However, under the action of van der Waals force and hydrogen bond, the structure of corn starch granules remained stable and the granules remained intact. At the same time, starch keeps birefringence under the action of polarized light.

在70、80、90℃处理时，淀粉的偏光十字逐渐减小，结晶度下降，说明淀粉的晶体结构被破坏。研究表明，在高温(70-90℃)下，玉米淀粉颗粒的晶体结构被破坏。特别是玉米淀粉颗粒中的氢键被破坏，水与游离羟基相结合。在此过程中，玉米淀粉颗粒中的支链淀粉双螺旋完全打开，晶体结构完全消除，玉米淀粉的双折射消失。

When treated at 70, 80 and 90 ℃, the polarized cross of starch gradually decreased and the crystallinity decreased, indicating that the crystal structure of starch was destroyed. The results showed that the crystal structure of corn starch granules was destroyed at high temperature (70-90 ℃). In particular, the hydrogen bond in corn starch granules is destroyed, and water combines with free hydroxyl. In this process, the double helix of amylopectin in the corn starch granules is completely opened, the crystal structure is completely eliminated, and the double refraction of corn starch disappears.

随着温度的升高，玉米淀粉颗粒不断膨胀直至破裂。这一现象也发生在玉米淀粉结晶区，随着温度的升高，结晶区逐渐减少并消失。利用激光共聚焦显微镜(CLSM)对玉米淀粉的生长环进行观察，发现随着温度的升高，玉米淀粉的生长环逐渐从断裂并向全粒扩散。GPC测试帮助测定玉米淀粉在不同温度下的分子量。随着温度的升高，玉米淀粉宽度指数分布逐渐增大，直链淀粉和支链淀粉呈破碎状态。还有什么有关产品研究可以随时来和我们https://www.swjjkl.com分享交流！

With the increase of temperature, the corn starch granules continue to expand until they break. This phenomenon also occurs in the crystallization area of corn starch. With the increase of temperature, the crystallization area gradually decreases and disappears. The growth ring of corn starch was observed by laser confocal microscope (CLSM). It was found that with the increase of temperature, the growth ring of corn starch gradually broke from the center and diffused to the whole grain. GPC test helps to determine the molecular weight of corn starch at different temperatures. With the increase of temperature, the width index distribution of corn starch gradually increased, and amylose and amylopectin were broken. What else about product research can you come to us anytime https://www.swjjkl.com Share and exchange!