机械活化对玉米乙酰化淀粉理化特性的影响  

Effect of Mechanical Activation on Physicochemical Properties of Acetylated Maize Starch

作　　者：陈渊[1] 黄祖强[2] 谢祖芳[1] 朱万仁[1] 韦庆敏[1] 

机构地区：[1]玉林师范学院化学与生物系,广西玉林537000 [2]广西大学化学化工学院,广西南宁530004

出　　处：《粮食与饲料工业》2009年第1期16-19,共4页Cereal & Feed Industry

基　　金：广西教育厅科研项目(编号:200708LX139)

摘　　要：采用搅拌球磨机对玉米淀粉进行机械活化,以活化时间为60min的玉米淀粉和原淀粉为原料制备乙酰化淀粉,研究了机械活化对玉米乙酰化淀粉理化特性影响。结果表明,机械活化预处理的玉米乙酰化淀粉的溶解度、糊透明度增大,冻融稳定性增强,凝沉性降低,糊黏度增大及其热稳定性提高。机械活化作用破坏了淀粉的结晶区,结晶程度降低,有效地改善了乙酰化淀粉的理化特性。A stirring-type ball mill was applied for mechanical activation of maize starch. Acetylated starch was prepared from maize starch activated for 60 min and native starch to study the effect of mechanical activation on the physicochemical properties of acetylated maize starch. The results indicated that the solubility and paste clarity of acetylated maize starch mechanically activated in- creased, freeze-thaw stability enhanced, retrogradation reduced, paste viscosity and hot stability increased. The crystallinity decreased due to the crystal structure of maize starch destroyed by mechanical activation, so the physicochemical properties of acetylated maize starch were improved effectively.

关 键 词：玉米淀粉 机械活化 乙酰化 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]