利用物理场中微波对木薯淀粉颗粒进行处理,考察微波作用对木薯淀粉结晶形态的影响,通过偏光显微镜和扫描电镜观察作用后的木薯淀粉颗粒的结晶结构的变化。实验结果表明,微波作用木薯淀粉,以水为溶剂,配置木薯淀粉悬浮液的含量12.5%,微波作用时间60s,功率160W时,木薯淀粉状态最佳,此时的木薯淀粉颗粒不仅保持着原木薯淀粉的颗粒形状,无溶胀变大或者出现淀粉凝胶和糊化的现象,并且木薯淀粉颗粒的偏光十字呈现减弱或消失的状态,木薯淀粉颗粒的结晶结构减弱或消失。微波作用破坏了淀粉的结晶结构,使颗粒表面与反应试剂的接触面积增多,从而提高了反应活性。 The effect of microwave on structure of cassava starch granules was investigated by polarizing microscope and scan electrical microscope （SEM）. When a suspension of cassava starch （12.5%） in water was microwave-irradated with power of 160 W over 60 s, a best state of starch was available, in which the original basic structure of cassava starch kept intact. No swelling, gel and gelatinized phenomenon was observed, but crystalline structure of cassava starch granules reduced or lost. The granule surface become rough and uneven. Microwave irradiation destroyed the crystalline structure of starch, leading to the increase of contact area of particle surface and the response to reagents.广西科学基金项目(桂科基0832010);广西科学研究与技术开发计划项目(桂科能0992028-13);广西教育厅项目(201106LX127);广西高校人才小高地建设创新团队资助计划项目(桂教人[2011]47号
