颗粒度对玉米粉理化性质的影响  

Effect of particle size on physicochemical properties of corn flour

作　　者：石磊[1] 孙娟娟[1] 栾广忠[1,2] 辰巳英三[3] 胡亚云[1] 李平[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100 [2]陕西省农产品加工工程技术研究中心,陕西杨凌712100 [3]日本国际农林水产业研究中心

出　　处：《食品工业科技》2014年第14期135-138,共4页Science and Technology of Food Industry

基　　金：UNU-Kirin Follow-up Research Programme(UNU-ISP-0053);中日合作项目Advanced application of local food resource in China(K332021107);西北农林科技大学国际合作基金项目(A213021006)

摘　　要：为研究颗粒度对玉米粉理化性质的影响,对不同粒度玉米粉的破损淀粉含量、水溶指数和吸水指数等指标进行了测定,结果表明:随着玉米粉体积平均粒径的降低,直链淀粉含量先略降低再趋于平稳,休止角、保水力、水溶指数、吸水指数和破损淀粉含量均呈上升趋势;玉米粉热稳定性和老化程度随颗粒度的下降而下降,淀粉糊化度则上升。SDS-PAGE结果表明,粉碎对蛋白质无降解作用。The amount of damaged starch,WSI and WAI et al were measured in order to investigate the effects of the particle sizes on the physicochemical properties of corn powder. The results showed that amylose content decreased slightly at beginning and maintained stable, while angle of repose, water retaining capacity, WSl,WAI and damaged starch content present an opposite trend. Meanwhile,the thermal stability and retrogradation degree of corn powder dropped,and the starch gelatinization degree went up during the same particle size range. Moreover, SDS -PAGE results indicated that grinding did not promote the degradation on protein in the corn powder.

关 键 词：玉米 粉碎 颗粒度 理化性质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]