纳米级大米淀粉的制备及性质  

Preparation and properties of nanometer rice starch

作　　者：涂宗财[1] 任维[1] 刘成梅[1] 王振兴[1] 李敏[1] 郭逍遥[1] 林德荣[1] 张博[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《农业工程学报》2008年第1期250-253,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540);国家科技部农业科技成果转化资金项目(02EFN213600321)

摘　　要：为了探索纳米淀粉的新型制备方法及可行性,采用超高压均质和超微粉碎制备了纳米级大米淀粉,并研究了其颗粒粒度、吸湿性能、溶解度和膨胀率等理化性质。结果表明,超高压均质和超微粉碎能明显减小大米淀粉的颗粒粒度,成功制得纳米级大米淀粉,且随着大米淀粉粒度的减小,其吸湿性能、溶解度和膨胀率明显增加,说明纳米级大米淀粉的水合能力增强,体现了纳米级大米淀粉的表面效应和小尺寸效应。Nanometer rice starch was prepared by super high-pressure homogenization and super-micronization to explore a new method of preparing nanometer starch and to prove its feasibility. Additionally, the particle size, hygroscopic degree, solubility and expansion ratio of nanometer rice starch were studied. The result showed that the super high-pressure homogenization and super-micronization could obviously minish the particle size of rice starch and successfully gain nanometer rice starch. Meanwhile, it indicated that with the reduction in the particle size of the rice starch,its hygroscopic degree,solubility and expansion ratio increased obviously. It showed that the hydration ability ofnanometer rice starch was strengthened, which the surface effect and size effect ofnanometer rice starch.

关 键 词：纳米 大米淀粉 超高压均质 超微粉碎 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]