Holmes Z A, Soeldner A
J Am Diet Assoc. 1981 Feb;78(2):153-7.
The similarities and differences between raw starches and heated starch-water dispersions were determined pictorially using a scanning electron microscope. The photomicrographs showed that raw unmodified starches ranged from small and round to large and ellipsoidal in shape, with variation in uniformity and smoothness of the surface. Heating of corn and wheat starch in water dispersions caused swelling of the starch granule, some exudate, and eventual loss of original granule integrity. The scanning electron microscope is a sensitive, useful tool to evaluate changes which occur in starch systems.
使用扫描电子显微镜以图像方式确定了生淀粉与加热的淀粉-水分散体之间的异同。显微照片显示，未改性的生淀粉形状从小而圆到又大又呈椭圆形不等，表面的均匀性和平滑度也存在差异。在水分散体中加热玉米淀粉和小麦淀粉会导致淀粉颗粒膨胀、出现一些渗出物，并最终丧失原始颗粒的完整性。扫描电子显微镜是评估淀粉体系中发生变化的一种灵敏且有用的工具。
