机械法制备超微大米淀粉的研究  

Study on Preparation of Superfine Rice Starch by Mechanical Method

作　　者：刘成梅[1,2] 王振兴[1,2] 刘伟[1,2] 

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 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《食品科学》2008年第10期243-246,共4页Food Science

基　　金：国家"863"项目(2007AA100403);江西省学科带头人项目(050006)

摘　　要：为得到具有良好的表面效应和小尺寸效应的大米淀粉,采用碾磨式超微粉碎技术处理大米淀粉,并研究其颗粒粒度、水合能力、粉体特性等性质。实验发现:超微粉碎能明显减小大米淀粉的颗粒粒径,淀粉粒径由原来的2639.9nm降低至166.8nm,且随着大米淀粉粒径的减小,其水合能力明显增加,比表面积由0.9393m2/g增长到1.3523m2/g,膨胀力由1.3ml/g增长到2.32ml/g,持水力由2.17g/g增长到4.44g/g;粉体流动性提高、填充性增强,分散度由83.1%增长到87%。结果表明,超微大米淀粉具有良好的物化特性,有广阔的应用前景。To obtain the rice starch with satisfactory surface effect and small size effect, milling superfine comminution technique study was employed in this study, and the particle size, hydratability and powder characteristics of the rice starch were determined. The results showed that the particle size of rice starch is decreased by superfine comminution technique from 2639.9 nm to 166.8 nm. With the particle size decreasing, the hydratability increases remarkably. The specific surface increases from 0.9393 m^2/g to 1.3523 m^2/g, the expansive force increases from 1.3 ml/g to 2.32 ml/g, the water retention ability increases from 2.17 g/ g to 4.44 g/g, the powder fluidity and filling performance increase, and the dispersion increases from 83.1% to 87%. These results indicated that the obtained superfine rice starch has satisfactory physico-chemical characteristics, can be widely applied in the future.

关 键 词：大米淀粉 超微粉碎 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]