利用球磨改变绿豆淀粉颗粒形貌及糊表观粘度研究  

作　　者：陈玲[1] 庞艳生[1] 李冰[1] 李琳[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2004年第12期49-52,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(20376027);广东省自然科学基金资助项目(031350)。

摘　　要：对绿豆淀粉进行机械球磨改性,研究绿豆淀粉在不同球磨时间后颗粒形貌的变化及糊表观粘度与浓度和温度的关系。结果表明,随着球磨时间的延长,绿豆淀粉颗粒不断变小,球磨能有效改变淀粉的粒度。球磨处理会导致绿豆淀粉糊表观粘度降低,球磨程度越大,表观粘度降低越明显,且对浓度和温度的依赖性也随之减弱。机械球磨能赋予淀粉“高浓低粘”及温度稳定等特性。Mung bean starch was modified by ball milling. The effect of ball milling on the morphology of mung bean starch granules and the correlation between the apparent viscosity of ball-milled mung bean starch pastes and concentration and temperature of pastes were systematically investigated. It was found the granule size of mung bean starch was decreased with the increase of ball milling time. The apparent viscosity of mung bean starch paste decreased after ball milling treatment. The more ball milling treatment time, the lower apparent viscosity of the pastes. With the increase of ball milling time the dependency of apparent viscosity on starch concentration and temperature was also decreased. After ball milling treatment the mung bean starch pastes showed low viscosity even at high concentration and stable viscosity at high temperature.

关 键 词：球磨 绿豆淀粉 表观粘度 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]