动态超高压微射流对蜡质大米淀粉理化性质的影响  

Effects of dynamic high pressure microfluidization on physico-chemical properties of waxy rice starch

作　　者：涂宗财[1] 黄小琴[1] 刘成梅[1] 陈钢[1] 张博[1] 郑明[1] 王艳敏[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》2009年第9期65-66,70,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20866006);教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：以蜡质大米淀粉为研究对象,采用动态超高压微射流进行处理,研究不同压力对蜡质大米淀粉理化性质(淀粉粒径、溶解度、膨胀度等)的影响。结果表明:动态超高压微射流处理后淀粉颗粒粒度减小,经过160MPa处理后,平均粒径为0.43μm;经过160MPa处理后,比表面积达1.271123m2/g;蜡质大米淀粉的溶解度和膨胀度随着处理压力的增大而显著增大。The effects of dynamic high pressure microfluidizaiton on physico-chemical properties （granularity, solubility and swelling power）of waxy rice starch were studied.The results indicated that the granularity of waxy rice starch was decreased after treatment. The granularity of waxy rice starch was decreased to 0.43μm after 160MPa treatment;and its specific surface area rose to 1.271123m^2/g after 160MPa high pressure microfluidizaiton treatment.The solubility and swelling power of waxy rice starch were increased sharply as the pressure increased.

关 键 词：动态超高压微射流 蜡质大米淀粉 理化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]