Szymońska J, Krok F, Tomasik P
Department of Chemistry, Agriculture University, Kraków, Poland.
Int J Biol Macromol. 2000 Jul 12;27(4):307-14. doi: 10.1016/s0141-8130(00)00137-9.
Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force Microscope (nc-AFM). Rapid deep-freezing followed by thawing produced changes on the granule surface. They were accompanied by internal alteration manifested by FT-IR spectra and powder X-ray diffractograms. The results depended on the water content in the sample. Deep-freezing of moistened starch resulted in increased crystallinity of granules. It had minor effect on the granule aqueous solubility and characteristics of gelation.
将烘干、风干和保湿的马铃薯淀粉样品（水分含量分别为5%、13%和24% w/w）在液氮中冷冻。解冻后的样品通过交叉偏振光束显微镜（CLBM）、傅里叶变换红外光谱仪（FT-IR）、粉末X射线衍射仪和非接触原子力显微镜（nc-AFM）进行研究。快速深度冷冻后解冻会使颗粒表面产生变化。这些变化伴随着FT-IR光谱和粉末X射线衍射图所显示的内部变化。结果取决于样品中的水分含量。湿润淀粉的深度冷冻导致颗粒结晶度增加。它对颗粒的水溶性和凝胶化特性影响较小。
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