Сравнительное исследование структуры нативных и физически модифицированных крахмалов
2009
Litvyak, V.V. | Moskva, V.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Melsitova, I.V., Belarus State Univ., Minsk (Belarus)
The comparative analysis of natural starch, made of corn and potato, and physically modified (extrusion-type and swelling or preliminary transformed into paste) starch have been carried out. Extrusion-type potato and maize starch were get on biscrew extrusion machine RZ-KED-88 at a temperature of 140-200 C degree. The morphological structure of natural and modified starches was researched with the method of scanning electronic microscopical investigation. For the evaluation of morphological differences between natural and modified starches the gravimetric analysis and statistical data processing were made. The results of the analysis were performed with the raster-type electronic microphotographs. Gravimetric analysis reflected the differences between the form and the size of the grains of natural potato and corn starch. The research has shown that hot extrusion of corn and potato starch cause a basic change of initial morphological structure of the starch. The extrusion destroyed grains of natural starch with formation of large morphologically uncertain particles. The surface of extrusion starch has an expressed relief. The surface of the the extrusion-type corn starch has more advanced structure than extrusion-type potato starch. Rolled potato starch possesses a porous structure with non-homogenous relief of the surface
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