| 摘要: |
| 研究结果发现，面粉颗粒是由一个淀粉粒或多个由基质蛋白质粘合起来的淀粉粒构成，呈不规则形。基质蛋白质总是和淀粉粒粘合在一起，有类似建筑上的“桁架结构”。淀粉粒之间有一种类似“铆钉”的“球状蘑菇形”，将淀粉粒嵌合在一起，形成一种稳定结构，基质蛋白质仅是这种“桁架结构”中的“填充物”。 |
| 关键词: 小麦面粉，面粉微形态，扫描电镜 |
| DOI： |
| 分类号:TS211.7 |
| 基金项目:陕西省科技攻关项目 |
|
| Observation and Analysis on the Micro-Structure of Wheat Flour |
|
Wei Yimin Zhang Guoquan Ouyang Shaohui,Wei Yimin Zhang Guoquan Ouyang Shaohui,Wei Yimin Zhang Guoquan Ouyang Shaohui
|
| Abstract: |
| The observation on the wheat flour shows that flour particle consists of
single starch grain or of some starch grains that are adhered to the matrix protein with
irregular shades, like a kind of“framework”in architecture. Between starch grains exist
some“globular mushroom shades”as“rivets”,which make the starch grains inlayed and
form a stable structure. And the matrix protein only serves as“a filling”in the“framework”. |
| Key words: wheat flour, micro-structure of wheat flour, scanning electron microscope |
