微粉化对豌豆粉理化性质的影响  

Effect of micronization on the physicochemical properties of pea powder

作　　者：郭婷[1,2] 孙宝国[1] 汪丽萍[2] 谭斌[2] 

机构地区：[1]北京工商大学,北京100048 [2]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2014年第3期67-70,75,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05);"十二五"国家科技支撑计划课题(2012BAD34B08)

摘　　要：研究了微粉化处理对豌豆粉理化和功能特性的影响。对5个不同粒径大小的豌豆粉进行粒径大小、粒径分布、微观形貌、基本成分含量、持水力、膨胀力、水溶性测定。结果表明:随着微粉化程度的增加,豌豆粉平均粒径逐渐减小,粒径分布范围逐渐变窄,比表面积增大,粉体更加均匀;豌豆普通粉经微粉碎后,粉体粒径减小,水分含量降低,损伤淀粉含量增加,持水力、膨胀力降低,但仍保持了一定的吸附水分的功能特性,水溶性呈先增强后减弱的趋势。The influence of micronization on the physicochemical properties of pea powder was discussed.The particle size, size distribution, microstructure,the basic ingredients content,water holding capacity, swelling power and water-soluble of five different particle sizes pea powder were investigated. The results showed that the average particle size decreased, particle size distribution was gradually narrower, specific surface area increased and the powder was more uniform with the increase of degree of micronization.The moisture content reduced, damage starch content significantly increased, the water holding capacity and swelling power of pea powder reduced after micronization. However, the water absorption of still maintain a certain values.The water solubility firstly increased and then decreased.

关 键 词：豌豆粉 微粉化 理化性质 加工性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]