酶解-球磨法制备微细化淀粉的性质研究  

Properties of micronized starch prepared by amylase hydrolysis and ball milling

作　　者：吴国利[1] 扶雄[1] 黄强[1] 刘莎[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2011年第8期29-31,35,共4页Cereal & Feed Industry

基　　金：国家农业成果转化资金项目(2009GB2E000280)

摘　　要：传统微细化小颗粒淀粉的制备采用原淀粉直接球磨的方法,耗时长,能耗高,产物易糊化。采用先酶解再球磨的新工艺制备微细化小颗粒淀粉,并与玉米原淀粉、原淀粉球磨淀粉的性质进行比较。结果表明:玉米原淀粉的表面积平均粒径为12.90μm,原淀粉球磨淀粉的表面积平均粒径略有增大,而酶解-球磨淀粉的表面积平均粒径显著降低;酶解-球磨淀粉的结晶结构受到一定程度的破坏,部分偏光十字消失,双折射强度减弱,结晶度显著降低。Native starch mashing with the traditional ball milling method takes much time and energy consumption,and the product is easily being gelatinized. In this paper, micronized starch was prepared by partially hydrolysis with amylase and then micronized with ball milling. The properties of the micronized starch were compared with native corn starch and ball milling starch. The results showed that the particle size of ball milling starch was slightly larger than that of native corn starch （12.90 μm） ;While the particle size of amylase hydrolysis and ball milling pretreated starch was reduced significantly, and the crystalline structure was partially destroyed, part of the maltese cross lost, the intensity of birefringence weakened and crystallinity reduced significantly.

关 键 词：淀粉 微细化 酶解 球磨 性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]