玉米淀粉的机械活化效果分析  

Analysis of mechanical activation effect of maize starch

作　　者：黄祖强[1] 胡华宇[1] 童张法[1] 黎铉海[1] 覃学江 

机构地区：[1]广西大学化学化工学院,广西南宁530004 [2]广西明阳生化科技股份有限公司,广西南宁530226

出　　处：《化学工程》2006年第10期51-54,共4页Chemical Engineering(China)

基　　金：国家自然科学基金资助项目(20366001);广西大学科研基金项目(X051007)

摘　　要：采用搅拌球磨机对玉米淀粉进行机械活化,分别研究了机械活化对玉米淀粉结晶结构、溶解度、表观粘度、冻融稳定性的影响。结果表明:机械活化使得玉米淀粉颗粒结晶结构受到破坏,结晶程度降低,在3h内使玉米淀粉由多晶态转变成非晶态。同时机械活化对玉米淀粉的理化性质产生显著的影响,糊化温度降低,冷水溶解度提高;淀粉糊的表观粘度下降,并能降低玉米淀粉糊的剪切稀化现象;淀粉分子易于重结晶,析水率增加,冻融稳定性降低。Maize starch was mechanical activated by a stirring-type ball mill, the effects of mechanical activation on crystal structure, solubility, apparent viscosity and freeze-thaw stability of maize starch were investigated respectively. The results indicate that the crystal structure of maize starch can be destroyed by mechanical activation and the crystallinity is decreased from polycrystalline to amorphous state in 3h. The mechanical activation was evidenced to cause changes of physical and chemical properties of maize starch ： gelatinization temperature reduced, cold-water-solubility increased; apparent viscosity and shear-thinning nature decreased; recrystallization and syneresis rate increased, freeze-thaw stabilization decreased.

关 键 词：玉米淀粉 机械活化 冷水溶解度 表观粘度 冻融稳定性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]