机械活化对玉米淀粉的直链淀粉含量及老化特性的影响  

Effect of mechanical activation on amylose content and retrogradation properties of maize starch

作　　者：黄祖强[1] 陈渊[1] 童张法[1] 黎铉海[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《食品与机械》2007年第1期12-14,30,共4页Food and Machinery

基　　金：国家自然科学基金项目(项目编号:20366001);广西自然科学基金项目(项目编号:0640006)

摘　　要：采用搅拌球磨机对玉米淀粉进行机械活化,研究了机械活化对玉米淀粉的直链淀粉含量及透光率的影响。并以淀粉糊透光率为评价指标,研究了机械活化与储藏时间对玉米淀粉糊老化特性的影响。结果表明:机械活化对玉米淀粉的直链淀粉及透光率有显著影响,均随活化时间的延长而提高。适度的机械活化有利于玉米淀粉分子的重结晶,淀粉糊的透光率迅速下降,老化加速;而过度的机械活化则不利于淀粉分子的重结晶,淀粉糊透光率下降缓慢。Maize starch was mechanically activated by a stirring-type ball mill. The effect of mechanical activation on the amylose content and translucent rate of maize starch was studied. Moreover, effects of mechanical activation and storage time on the retrogradation properties of starch paste by using the translucent rate as an evaluating target were investigated respectively. The results indicated that mechanical activation was evidenced to cause changes of the amylose content and translucent rate, increased with increasing of mechanical activation time. It was proved to be in favor of the recrystallization of starch molecule by mild mechanical activation treatment, the translucent rate decreased abruptly and the retrogradation was enhanced. Excessive treatment, however, reduced recrystallization and the translucent rate decreased slowly.

关 键 词：玉米淀粉 机械活化 直链淀粉 透光率 老化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]