逆研磨对木薯淀粉理化性质的影响  

Effect of counter-milling on physicochemical 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,碳水化合物研究室,广东广州510640

出　　处：《食品工业科技》2010年第5期144-146,151,共4页Science and Technology of Food Industry

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

摘　　要：采用贝利粉碎机对木薯淀粉进行机械活化,研究了逆研磨对木薯淀粉理化性质的影响。结果表明,逆研磨后,颗粒粒径变化很小,团聚颗粒更多,结晶结构无变化,溶解度增大,膨胀度、表观粘度减小,透明度变化不大,剪切稀化程度降低,Brabender黏度曲线由B型变为D型。Cassava starch was mechanically activated by beili pulverizer and the effect of counter-milling on physicochemical properties of cassava starch were also investigated in this paper. The results showed there was little change in granule size,transparency and crystalline structure,but with more granules gathered,solubility increasing while swelling power,at the same time the apparent viscosity and shear thinning all reduce as well as the viscosity patterns of brabender viscosity curves change from Type B to Type D after counter-milling.

关 键 词：木薯淀粉 贝利粉碎机 逆研磨 理化性质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]