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玉米淀粉顆粒的層狀結(jié)構(gòu)和微孔結(jié)構(gòu)

玉米淀粉顆粒的層狀結(jié)構(gòu)和微孔結(jié)構(gòu)

網(wǎng)址：http://yxdalu.com 手機(jī)頁面二維碼 2022-09-05 17:34:45    

玉米淀粉顆粒的層狀結(jié)構(gòu)和微孔結(jié)構(gòu)是怎樣的？為了讓大家更好更多的了解該產(chǎn)品，此問題應(yīng)該先了解好，下面小編為您講解吧。
What is the layered structure and microporous structure of corn starch particles? In order to let everyone know more about the product, this problem should be understood first. The following editor will explain it for you.
用光學(xué)顯微鏡觀察淀粉顆粒，大多情況下可以看到層狀結(jié)構(gòu)，在它的有臍點(diǎn)。淀粉顆粒是以臍點(diǎn)為由球晶按一定規(guī)則排列成放射狀而構(gòu)成。
When starch particles are observed with an optical microscope, the layered structure can be seen in most cases, and there is an umbilicus in it. Starch granules are composed of spherulites arranged radially according to certain rules with umbilicus.
而層狀結(jié)構(gòu)是由于淀粉顆粒內(nèi)部折射率之差，或是由于淀粉顆粒中淀粉分子的裝填方法、裝填密度之差而產(chǎn)生的。
The layered structure is caused by the difference in the refractive index inside the starch particles, or by the difference in the filling method and density of starch molecules in the starch particles.
到目前為止，人們對(duì)淀粉顆粒的結(jié)構(gòu)己經(jīng)有了一個(gè)基本的認(rèn)識(shí)。淀粉的很多性質(zhì)可以從淀粉顆粒的結(jié)構(gòu)中得到解釋。但是還有許多重要的問題沒有解決。
So far, people have a basic understanding of the structure of starch granules. Many properties of starch can be explained from the structure of starch granules. However, there are still many important problems to be solved.
如淀粉顆粒結(jié)構(gòu)中直鏈淀粉分子所處的位置和作用以及怎樣解釋這些雙螺旋結(jié)構(gòu)形成整個(gè)淀粉顆粒等。
Such as the position and role of amylose molecules in the structure of starch granules and how to explain that these double helix structures form the whole starch granules.
玉米淀粉顆粒
玉米淀粉顆粒在應(yīng)用領(lǐng)域，由于化學(xué)變性所用化學(xué)試劑品種及取代度的限制，目前的化學(xué)變性技術(shù)的發(fā)展方向只有進(jìn)行定位化學(xué)改性。
In the field of application of corn starch granules, due to the limitations of chemical reagents used for chemical denaturation and the degree of substitution, the current development direction of chemical denaturation technology is only to carry out positioning chemical modification.
也即控制取代基在淀粉顆粒的位置，控制取代基對(duì)直鏈淀粉及支鏈淀粉的相對(duì)分布及取代基在單個(gè)分子上的定位。
That is, to control the position of substituents in starch particles, the relative distribution of substituents to amylose and amylopectin, and the localization of substituents on a single molecule.
如上所述，由于玉米淀粉顆粒的微孔性質(zhì)，淀粉與化學(xué)試劑接觸表面積是相當(dāng)大的，這也為定位取代提供可能。
As mentioned above, due to the microporous nature of corn starch particles, the contact surface area between starch and chemical reagents is quite large, which also provides the possibility of positional substitution.
但到目前還沒有一種可以測(cè)定取代基位置的儀器或方法，所以實(shí)現(xiàn)定位化學(xué)改性還有很多工作有待于淀粉科學(xué)工作者共同努力。關(guān)注我們http://yxdalu.com，了解更多產(chǎn)品信息！
However, up to now, there is no instrument or method that can determine the position of substituents, so there is still a lot of work to be done to achieve localized chemical modification by starch scientists. Follow us http://yxdalu.com Yes, learn more about our products!