RAYBET雷竞技及时 的含水量糊化信息分享

RAYBET雷竞技及时形状一般为圆形和多边形。软胚体上部呈圆形，胚两侧硬胚体部分颗粒呈多边形。淀粉颗粒在偏光显微镜下观察，带有黑色十字。下面来讲讲RAYBET雷竞技及时 的含水量糊化信息内容。

The shape of corn starch granules is generally circular and polygonal. The upper part of the soft embryo is round, and some particles of the hard embryo on both sides of the embryo are polygonal. Starch granules were observed under polarizing microscope with black cross. Let's talk about the water content and gelatinization information of corn starch granules.

含水量：

Moisture content:

淀粉含有大量水分，但并不潮湿。一般来说，玉米淀粉含有大约12%到13%的水。淀粉含水量的多少取决于空气的温度和湿度。当空气温度和湿度发生变化时，淀粉含水量也会发生变化。

Starch contains a lot of water, but it is not wet. Generally speaking, corn starch contains about 12% to 13% water. The water content of starch depends on the temperature and humidity of the air. When the air temperature and humidity change, the water content of starch will also change.

淀粉在不同湿度的空气中含有不同的水分，称为平衡水分。由于品种不同，由不同原料制成的淀粉具有不同的水分平衡。当淀粉被加热时，它的水分被蒸发掉。

Starch contains different moisture in air with different humidity, which is called equilibrium moisture. Due to different varieties, starch made from different raw materials has different water balance. When starch is heated, its water is evaporated.

当加热到130°C时，淀粉变成无水的；加热至150-160℃，变为黄色水溶性物质；当温度再次升高时，它变成焦化。

When heated to 130 ° C, starch becomes anhydrous; When heated to 150-160 ℃, it becomes yellow water-soluble substance; When the temperature rises again, it becomes coking.

糊化：

Gelatinization:

淀粉不溶于冷水。如果将其混入冷水中搅拌成乳状悬浮液，则称为淀粉乳。如果停止搅拌，淀粉颗粒在重力作用下自然沉淀。如果将淀粉乳加热到一定温度，淀粉颗粒开始膨胀。

Starch is insoluble in cold water. If it is mixed with cold water and stirred into an emulsion suspension, it is called starch emulsion. If the stirring is stopped, the starch particles will naturally precipitate under the action of gravity. If the starch milk is heated to a certain temperature, the starch particles begin to expand.

此时极化十字消失，温度继续升高，淀粉颗粒不断膨胀，可达到原来体积的数倍至数十倍。由于淀粉颗粒膨胀，晶体结构消失，颗粒体积增大，粒间空间膨胀，晶粒紧密接触在一起。

At this time, the polarization cross disappears, the temperature continues to rise, and the starch particles continue to expand, which can reach several to dozens of times of the original volume. Due to the expansion of starch particles, the crystal structure disappears, the particle volume increases, the space between particles expands, and the grains are in close contact.

这时，淀粉乳变成粘稠的液体。即使停止搅拌，淀粉也不会沉淀。，这种现象称为糊化。得到的粘稠液体称为淀粉糊。发生糊化的温度称为糊化温度。玉米淀粉在55°C和64°C的热水中开始膨胀。

At this time, the starch milk becomes a viscous liquid. Even if the stirring is stopped, the starch will not precipitate., This phenomenon is called gelatinization. The resulting viscous liquid is called starch paste. The temperature at which gelatinization occurs is called gelatinization temperature. Corn starch began to expand in hot water at 55 ° C and 64 ° C.

开始糊化，72℃糊化完成。玉米淀粉混浊不透明，随着温度的升高，粘度增加得很快，达到值时，继续加热，保持一定的温度，则粘度下降；若停止加热，任其冷却，粘度又上升。淀粉糊在机械搅拌下其粘度降低，搅拌速度越快，粘度降低的程度越大。

Start gelatinization and complete gelatinization at 72 ℃. Corn starch is turbid and opaque. With the increase of temperature, the viscosity increases rapidly. When it reaches the maximum value, continue heating and maintain a certain temperature, the viscosity decreases; If the heating is stopped and allowed to cool, the viscosity will rise again. The viscosity of starch paste decreases under mechanical stirring. The faster the stirring speed is, the greater the degree of viscosity reduction is.

RAYBET雷竞技及时 的外观含水量等信息分享就到这里了，您关注我们的网站 www.ucgmex.com能够查看相关内容的新推送，让您有一个更好的打算。

That's all for sharing the appearance, water content and other information of corn starch granules. Please pay attention to our website www.ucgmex.com Com can view the new push of relevant content, so that you have a better plan.