玉米淀粉顆粒形狀一般為圓形和多邊形。軟胚體上部呈圓形，胚兩側(cè)硬胚體部分顆粒呈多邊形。淀粉顆粒在偏光顯微鏡下觀察，帶有黑色十字。下面來講講玉米淀粉顆粒的含水量糊化信息內(nèi)容。

The shape of corn starch granules is generally circular and polygonal. The upper part of the soft embryo is round, and some particles of the hard embryo on both sides of the embryo are polygonal. Starch granules were observed under polarizing microscope with black cross. Let's talk about the water content and gelatinization information of corn starch granules.

含水量：

Moisture content:

淀粉含有大量水分，但并不潮濕。一般來說，玉米淀粉含有大約12%到13%的水。淀粉含水量的多少取決于空氣的溫度和濕度。當(dāng)空氣溫度和濕度發(fā)生變化時，淀粉含水量也會發(fā)生變化。

Starch contains a lot of water, but it is not wet. Generally speaking, corn starch contains about 12% to 13% water. The water content of starch depends on the temperature and humidity of the air. When the air temperature and humidity change, the water content of starch will also change.

淀粉在不同濕度的空氣中含有不同的水分，稱為平衡水分。由于品種不同，由不同原料制成的淀粉具有不同的水分平衡。當(dāng)?shù)矸郾患訜釙r，它的水分被蒸發(fā)掉。

Starch contains different moisture in air with different humidity, which is called equilibrium moisture. Due to different varieties, starch made from different raw materials has different water balance. When starch is heated, its water is evaporated.

當(dāng)加熱到130°C時，淀粉變成無水的；加熱150-160℃，變?yōu)辄S色水溶性物質(zhì)；當(dāng)溫度再次升高時，它變成焦化。

When heated to 130 ° C, starch becomes anhydrous; When heated to 150-160 ℃, it becomes yellow water-soluble substance; When the temperature rises again, it becomes coking.

糊化：

Gelatinization:

淀粉不溶于冷水。如果將其混入冷水中攪拌成乳狀懸浮液，則稱為淀粉乳。如果停止攪拌，淀粉顆粒在重力作用下自然沉淀。如果將淀粉乳加熱到一定溫度，淀粉顆粒開始膨脹。

Starch is insoluble in cold water. If it is mixed with cold water and stirred into an emulsion suspension, it is called starch emulsion. If the stirring is stopped, the starch particles will naturally precipitate under the action of gravity. If the starch milk is heated to a certain temperature, the starch particles begin to expand.

此時極化十字消失，溫度繼續(xù)升高，淀粉顆粒不斷膨脹，可達(dá)到原來體積的數(shù)倍數(shù)十倍。由于淀粉顆粒膨脹，晶體結(jié)構(gòu)消失，顆粒體積增大，粒間空間膨脹，晶粒緊密接觸在一起。

At this time, the polarization cross disappears, the temperature continues to rise, and the starch particles continue to expand, which can reach several to dozens of times of the original volume. Due to the expansion of starch particles, the crystal structure disappears, the particle volume increases, the space between particles expands, and the grains are in close contact.

這時，淀粉乳變成粘稠的液體。即使停止攪拌，淀粉也不會沉淀。，這種現(xiàn)象稱為糊化。得到的粘稠液體稱為淀粉糊。發(fā)生糊化的溫度稱為糊化溫度。玉米淀粉在55°C和64°C的熱水中開始膨脹。

At this time, the starch milk becomes a viscous liquid. Even if the stirring is stopped, the starch will not precipitate., This phenomenon is called gelatinization. The resulting viscous liquid is called starch paste. The temperature at which gelatinization occurs is called gelatinization temperature. Corn starch began to expand in hot water at 55 ° C and 64 ° C.

開始糊化，72℃糊化完成。玉米淀粉混濁不透明，隨著溫度的升高，粘度增加得很快，達(dá)到值時，繼續(xù)加熱，保持一定的溫度，則粘度下降；若停止加熱，任其冷卻，粘度又上升。淀粉糊在機(jī)械攪拌下其粘度降低，攪拌速度越快，粘度降低的程度越大。

Start gelatinization and complete gelatinization at 72 ℃. Corn starch is turbid and opaque. With the increase of temperature, the viscosity increases rapidly. When it reaches the maximum value, continue heating and maintain a certain temperature, the viscosity decreases; If the heating is stopped and allowed to cool, the viscosity will rise again. The viscosity of starch paste decreases under mechanical stirring. The faster the stirring speed is, the greater the degree of viscosity reduction is.

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