隨直鏈淀粉增加，玉米淀粉顆粒平均粒徑和結(jié)晶度逐漸減小，偏光十字明顯程度也會隨之減弱。按偏光十字明顯程度和結(jié)晶度都滿足，依次為：蠟質(zhì)玉米淀粉＞普通玉米淀粉＞高直鏈玉米淀粉。

With the increase of amylose, the average particle size and crystallinity of corn starch particles gradually decreased, and the degree of polarization cross also decreased. According to the degree of polarization cross and crystallinity, the order is: waxy corn starch > ordinary corn starch > high amylose corn starch.

使用掃描電子顯微鏡觀察結(jié)果顯示，蠟質(zhì)玉米淀粉多呈不規(guī)則多角形；而普通玉米淀粉和蠟質(zhì)玉米淀粉相似，大多數(shù)呈不規(guī)則多角形，少部分為球形。且高直鏈玉米淀粉顆粒直徑比蠟質(zhì)玉米淀粉和普通玉米淀粉都小。

The results of scanning electron microscope showed that waxy corn starch was mostly irregular polygon; However, common corn starch is similar to waxy corn starch, most of which are irregular polygonal and a few are spherical. The particle diameter of high amylose corn starch was smaller than that of waxy corn starch and common corn starch.

利用光學(xué)顯微鏡觀察三種不同直鏈淀粉含量玉米淀粉結(jié)構(gòu)發(fā)現(xiàn)，以顆粒大小和均勻程度而言，26%普通玉米淀粉＞50%高直鏈玉米淀粉＞70%高直鏈玉米淀粉。且26%普通玉米淀粉顆粒形貌近似圓形，而50%和70%高直鏈玉米淀粉顆粒形貌都近似橢圓形。通過掃描電子顯微鏡（SEM）觀察，也證實高直鏈玉米淀粉大多數(shù)為橢圓形，少數(shù)為不規(guī)則形狀。高衛(wèi)帥等對高直鏈玉米淀粉、蠟質(zhì)玉米淀粉和普通玉米淀粉進行粒度分布實驗。

The structure of three kinds of corn starch with different amylose content was observed by optical microscope. It was found that in terms of particle size and uniformity, 26% ordinary corn starch > 50% high amylose corn starch > 70% high amylose corn starch. The morphology of 26% common corn starch particles was approximately circular, while the morphology of 50% and 70% high amylose corn starch particles were approximately oval. Scanning electron microscope (SEM) observation also confirmed that most of the high amylose corn starch was oval, and a few were irregular. Gao Weishuai and others conducted particle size distribution experiments on high amylose corn starch, waxy corn starch and ordinary corn starch.

通過分析粒度分布圖表明，普通玉米淀粉和蠟質(zhì)玉米淀粉粒度分布情況（包括：徑距、比表面積、表面積平均粒徑、體積平均粒度等）基本相同，粒徑值與更小值差距較?。欢咧辨溣衩椎矸凵鲜鰠?shù)比另外兩種玉米淀粉大，且粒徑值與更小值差距也較大，粒徑分布相對較均勻。

The analysis of particle size distribution diagram shows that the particle size distribution of ordinary corn starch and waxy corn starch (including: diameter distance, specific surface area, average particle size of surface area, average particle size of volume, etc.) are basically the same, and the difference between particle size value and smaller value is small; The above parameters of high amylose corn starch are larger than the other two kinds of corn starch, and the difference between the particle size and the smaller value is also large, and the particle size distribution is relatively uniform.

無定型區(qū)和結(jié)晶區(qū)通過環(huán)狀交替形成淀粉顆粒。其主要構(gòu)成是由直鏈淀粉和支鏈淀粉組成，結(jié)晶區(qū)主要有支鏈淀粉組成，也含有少量直鏈淀粉（直鏈淀粉含量儀）；大部分直鏈淀粉形成無定形區(qū)。

The amorphous region and crystalline region form starch granules alternately through rings. Its main composition is composed of amylose and amylopectin. The crystalline area is mainly composed of amylopectin, and also contains a small amount of amylose (amylose content meter); Most amylose forms amorphous regions.

結(jié)晶區(qū)和無定形區(qū)折射率和密度不同，從而在偏光顯微鏡下觀察淀粉顆粒時會產(chǎn)生偏光十字。不同種類玉米淀粉偏光十字位置、性狀及明顯程度都有差異，偏光十字明顯程度受淀粉顆粒大小和結(jié)晶程度影響。直鏈淀粉含量影響淀粉結(jié)晶程度，直鏈淀粉含量越高，結(jié)晶度越低。

The refractive index and density of crystalline region and amorphous region are different, so there will be polarized cross when observing starch particles under polarizing microscope. There are differences in the position, character and degree of polarization cross of different kinds of corn starch. The degree of polarization cross is affected by the size of starch particles and the degree of crystallization. Amylose content affects the degree of starch crystallization. The higher the amylose content, the lower the degree of crystallization.

以上便是問題的相關(guān)解答內(nèi)容了，如果您想獲取更多相關(guān)信息，就來關(guān)注我們網(wǎng)站http://吧！

The above is the relevant answers to the questions. If you want to get more relevant information, please follow our website http:// Come on!