机械球磨对绿豆淀粉糊性质的影响  

Effect of ball milling treatment on paste properties of mung bean starch

作　　者：侯蕾[1] 韩小贤[1] 郑学玲[1] 刘翀[1] 逯蕾[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与机械》2014年第4期46-49,73,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31101243);河南工业大学研究生教育创新计划基金(编号:2012YJCX14)

摘　　要：利用球磨处理对绿豆淀粉进行机械损伤,研究球磨对绿豆淀粉糊性质的影响。结果表明:随着球磨时间的增加,绿豆淀粉中损伤淀粉含量显著增加,且透明度、溶解度和膨润力呈现上升趋势;糊化特性的测定结果显示:峰值黏度、谷值黏度、最终黏度、回生值和糊化温度都随着球磨处理时间的增加而降低;且球磨对淀粉的凝胶特性也有一定的影响,其中硬度和脆度均与球磨处理时间呈极显著负相关关系。The ball mill was used to increase the mechanical damage of mung bean starch. The effect of ball mill on the paste properties of mung bean starch was studied. The results showed that with the increase of ball milling time, the damaged starch content of mung bean starch increases significantly and the transparency, solubility and swelling power had a rising trend. But the result of pasting property showed that the peak viscosity, valley viscosity, final viscosity, set- back value and pasting temperature decreased with the processing time of ball mill. Ball mill had certain effect on the gel property of starch, there was a significant negative correlation between the processing time the hardness and brittleness.

关 键 词：绿豆 淀粉 球磨 损伤淀粉 糊性质 凝胶特性 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]