超微细处理对糯玉米淀粉加工特性影响的研究  

Effects of superfine grinding on process property of waxy corn starch

作　　者：祁国栋[1] 张炳文[2] 张桂香[3] 张宁[4] 

机构地区：[1]山东省农业科学院作物研究所,济南250100 [2]济南大学食品科学与营养系,济南250002 [3]济南大学医学与生命科学学院,济南250002 [4]兖矿集团有限公司,兖州273500

出　　处：《食品科技》2010年第3期249-252,共4页Food Science and Technology

基　　金：济南市科技攻关项目(200705109)

摘　　要：为拓展超微细糯玉米淀粉的应用范围,对超微细糯玉米淀粉与未经超微细处理的普通糯玉米淀粉在溶解度、高温持水力、酶解率、糊化液的透光率与沉降性能等加工特性方面进行了对比实验。结果发现,300目超微细糯玉米淀粉比未经超微细处理的普通糯玉米淀粉的溶解度、高温持水力、酶解率、糊化液的透光率等特性均有明显改善或提高;冻融稳定性降低,凝沉性加大。To extend area application of it,all kinds of process properties of superfine waxy corn starch particles were studied as compared with the conventional waxy corn starch.The results showed that the solubility,the water-binding capacity,the rate of hydrolysis with enzyme and the gelatin transparencey of waxy corn starch by superfine grinding were obviously improved,its freeze-thaw stability was reduced and its the retrogradation was increased.

关 键 词：超微细 糯玉米淀粉 加工特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]