按照玉米淀粉的表觀結(jié)構(gòu)、孔徑結(jié)構(gòu)、止水塞結(jié)構(gòu)以及原子分子結(jié)構(gòu)這4個(gè)不同的結(jié)構(gòu)層級(jí)，對(duì)高靜壓作用下玉米淀粉上述結(jié)構(gòu)層級(jí)的具體變化規(guī)律進(jìn)行了研究。進(jìn)而利用立方氧化鋯和拉曼光譜聯(lián)用技術(shù)，對(duì)高靜壓作用下玉米淀粉顆粒結(jié)構(gòu)變化進(jìn)行了原位檢測(cè)，探討分析了結(jié)構(gòu)變化的主要規(guī)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)利用掃描電子顯微鏡研究了玉米淀粉顆粒表觀結(jié)構(gòu)變化。當(dāng)?shù)矸蹪舛缺３忠欢〞r(shí)，隨著壓力的增加，顆粒表面孔洞結(jié)構(gòu)數(shù)量增加、孔洞直徑增大、淀粉顆粒向凹陷。壓力增大到450MPa或者淀粉濃度增大到30%以上，淀粉顆粒開(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(guò)透射電子顯微鏡研究了玉米淀粉內(nèi)部孔徑結(jié)構(gòu)變化。淀粉顆粒結(jié)構(gòu)破壞均從內(nèi)部開(kāi)始。隨著壓力增大和淀粉濃度提高，淀粉內(nèi)部孔徑結(jié)構(gòu)變多，孔道加長(zhǎng)，直徑增加。淀粉顆粒糊化程度越來(lái)越高。淀粉顆?？讖浇Y(jié)構(gòu)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(chǎng)發(fā)射掃描電子顯微鏡研究了玉米淀粉止水塞結(jié)構(gòu)變化。隨著高靜壓力以及淀粉濃度的升高，缺陷型止水塞結(jié)構(gòu)先增加后減少，止水塞結(jié)構(gòu)從單個(gè)突出于顆粒表面先聚集成更大的結(jié)構(gòu)集團(tuán)并隨著條件變化重又消失。這種結(jié)構(gòu)的轉(zhuǎn)變是支鏈淀粉結(jié)晶簇之間的相互交聯(lián)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(duì)玉米淀粉特征官能團(tuán)的變化研究表明，淀粉濃度一定，壓力變化時(shí)，600MPa條件下O-H伸縮振動(dòng)、C-OH鍵伸縮振動(dòng)情況、端基C彎曲振動(dòng)、C-H面外彎曲振動(dòng)以及C-O六元環(huán)呼吸振動(dòng)強(qiáng)度弱；壓力不變，淀粉濃度變化時(shí)，淀粉濃度對(duì)端基C彎曲振動(dòng)不能產(chǎn)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(lián)用技術(shù)研究了玉米淀粉分子結(jié)構(gòu)在加壓過(guò)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(shí)驗(yàn)證明淀粉分子對(duì)壓力的作用敏感。C-O-C鍵在淀粉分子中相對(duì)于其他化學(xué)鍵對(duì)壓力作用反應(yīng)為遲鈍。加壓過(guò)程中化學(xué)鍵拉曼位移變化趨勢(shì)不一致的現(xiàn)象表明壓力作用造成空間不對(duì)稱的葡萄糖單體分子中不同化學(xué)鍵同時(shí)發(fā)生了不同方向的扭轉(zhuǎn)、壓縮與拉伸。關(guān)于此方面的疑惑或者需求可以隨時(shí)來(lái)我們網(wǎng)站http://m.88dyk.com進(jìn)行咨詢！

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 http://m.88dyk.com Consult!