中文摘要：

采用同步辐射X射线小角散射研究了小麦淀粉回生过程凝聚结构的变化。淀粉凝聚体成多散系特征,在淀粉回生过程中乳化剂的加入有效的抑制了淀粉链的移动,形成了淀粉-乳化剂络合物或超分子结构,在回生后期,乳化剂抑制了淀粉凝胶体之间聚集絮凝和回转半径Rg的增大。乳化剂的加入增大了小麦淀粉凝胶体界面层厚度,从10nm 12nm增加到11nm 14nm。小麦淀粉中直链淀粉的首先絮凝改变散射体系中两相的分布。淀粉凝聚结构均成质量分形（Dm）特征,在淀粉回生前期,小麦淀粉Dm为2.0,而添加蔗糖酯的小麦淀粉Dm为2.31;糯玉米淀粉Dm为1.67,添加蔗糖酯后,糯玉米回生淀粉液Dm为2.60,表明乳化剂能有效的和淀粉凝聚结构络合,形成稳定的网络结构,增大了小麦淀粉凝聚结构的Dm。

英文摘要：

This paper studies on the change of the agglomerate structure in the wheat starch retrogradation by synchronization radiation small Angle X-ray scattering.Starch granules have the characteristic of scattering into many fauna.In starch retrogradation,adding emulsifiers could effectively restrain starch chain moving,and promote the starch-emulsifier complex or supramolecular structures forming.Emulsifiers could also retrain starch flocculating and Rg of starch increasing in the last retrogradation stage.The addition of emulsifier increased the thickness of interface layer in wheat starch gel,from 10 nm12nm to 11nm14nm.The amylose flocculation changed two phase＇s distribution in wheat starch scattering system.In starch gelatinization-retrogradation,intermediate molecules aggregated into quality process of mass fractal（Dm）features.Wheat starch amylose in the first flocculation changes scattering system of two phase distribution.Starch agglomerate structure is characterized by quality fractal.In the early retrogradation,wheat starch Dm was 2.0,but Dm of wheat starch adding sucrose ester was 2.31;Waxy maize Dm was 1.67,after adding sucrose ester,the retrogradation starch Dm was 2.60.The changes showed that emulsifier could combine starch agglomeratec and form stable complex network structure.Thus,Dm was increased.