超高压微射流对玉米淀粉机械力化学效应的研究  

Study on the mechno-chemical effects of high pressure microfluidization on corn starch

作　　者：涂宗财[1] 张博[1] 任维[1] 刘成梅[1] 王辉[1] 郑明[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2008年第2期172-174,共3页Science and Technology of Food Industry

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：以玉米淀粉为对象,研究了超高压微射流对玉米淀粉的机械力化学效应,同时探究了机械力化学效应对玉米淀粉糊化性质的影响。结果表明,在超高压微射流的机械力作用下,淀粉颗粒被破碎成无数个不规则的小颗粒,淀粉粒度减小,且随着压力的增加,破碎程度增大。同时经过超高压微射流的机械力化学效应作用后,玉米淀粉的布拉本德粘度减小,且随着压力的增大,减小幅度增大。但超高压微射流对玉米淀粉的热粘度和冷粘度稳定性影响不大。The mechno-chemical effects of high pressure microfluidization on corn starch and its effects on gelatinization properties of corn starch were researched. The results showed that the corn starch granules fell to pieces after HPM treatment, the granularity reduced and the brabender viscosity reduced. With the pressure of HPM increasing,the effects became more obvious. But the hot viscosity stability and cold viscosity stability of corn starch didn＇t be effected by HPM treatment.

关 键 词：超高压微射流 玉米淀粉 机械力化学效应 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]