球磨处理对3种淀粉特性的影响  

Effect of Ball Milling Treatment on Physico-chemical Properties of Three Kinds of Starches

作　　者：喻弘[1] 张正茂[1] 张秋亮[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第7期30-33,共4页Food Science

基　　金：国家现代农业产业技术体系建设专项(NYCYTX-49-23)

摘　　要：以木薯淀粉、玉米淀粉、籼米淀粉为材料,调节水分含量为6%左右,采用行星式球磨机对淀粉进行球磨处理,研究球磨处理对淀粉理化性质的影响。结果表明:随着球磨时间的增加,淀粉颗粒逐渐破碎,淀粉粒度逐渐减小;3种淀粉的还原力、冷水溶解度、透明度均逐渐增加,淀粉的表观黏度、结晶度逐渐减小。在同样的球磨时间下,3种淀粉的冷水溶解度、透明度、表观黏度存在显著性差异(P<0.05);在75h以前,玉米淀粉和籼米淀粉的还原力无显著性差异,100h时,玉米淀粉和籼米淀粉的还原力存在显著性差异(P<0.05);其中,球磨处理对籼米淀粉的各项理化指标影响最大。Cassava starch,maize starch and indica rice starch with 6% water content were mechanically treated with a ball mill.The effect of ball milling treatment on physicochemical properties of starch was explored.Results showed that prolonged ball milling treatment time could result in the damage of starch granules and the gradual decrease of particle size,thus causing the increase of reducing power,cold-water solubility and transparency as well as the decrease of apparent viscosity and crystallinity.Cold-water solubility,transparency and apparent viscosity of three kinds of starches with identical ball milling treatment time revealed a significant difference（P0.05）.Reducing power did not significantly differ between maize starch and indica rice starch during the first 75 h of treatment,however,a significant difference（P0.05） at 100 h treatment was observed.Moreover,ball-milling treatment had the most obvious effect on physico-chemical properties of indica rice starch in comparison with cassava and maize starches.

关 键 词：球磨 淀粉品种 理化性质 水分含量 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]