湿法超微粉碎对木薯淀粉理化性质的影响  

Effects of Wet Micro-comminuting on Properties of Cassava Starch

作　　者：徐中岳[1] 罗志刚[1] 何小维[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《中国粉体技术》2009年第6期26-29,共4页China Powder Science and Technology

基　　金：高等学校博士学科点专项科研基金;编号:20070561078;广东省产学研结合项目;编号:2007B090400003;广东省科技攻关项目;编号:2008B021100016

摘　　要：为了研究湿法超微粉碎对木著淀粉理化性质的影响,采用行星球磨机以无水乙醇为研磨介质对木著淀粉超微粉碎,并利用激光粒度分布仪、比表面分析仪、扫描电镜、偏光显微镜、Brabender黏度计研究了木薯淀粉理化性质的变化。结果表明:随着球磨时间的延长颗粒粒径变小,颗粒形貌变化明显,比表面积增大,偏光十字逐渐消失,黏度降低,说明机械球磨方法能有效地使木著淀粉颗粒微细化。The effects of wet micro-comminuting on properties of cassava starch were investigated. The cassava starch was mechanically activated by ball-mill with absolute ethyl alcohol as abrasive media. The changes of physicochemical properties were also studied by laser particle size analyzer, specific surface area analyzer, scanning electron microscope, polarizing microscope and Brabender viscometer. With treatment time increasing, the granule size, viscosity and polarized light all reduced, the granule appearance significantly changed as well as the specific surface of the starch increased. The results showed that the cassava starch could be effectively micronized by ball milling.

关 键 词：木薯淀粉 湿法研磨 物化性质 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]