机械球磨对土豆淀粉颗粒特性的影响  

EFFECT OF MECHANICAL BALL MILLING ON PARTICLE PROPERTIES OF POTATO 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：《河南工业大学学报（自然科学版）》2014年第5期1-5,共5页Journal of Henan University of Technology：Natural Science Edition

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

摘　　要：利用球磨处理对土豆淀粉进行机械损伤,研究机械球磨对土豆淀粉颗粒特性的影响.结果表明:球磨处理可显著提高土豆淀粉中损伤淀粉含量和直链淀粉含量,且损伤处理2 h后,直链淀粉含量升高趋势变缓;球磨损伤会使土豆淀粉出现颗粒表面光滑度下降和偏光现象趋于模糊等变化;球磨处理后,土豆淀粉X-射线衍射图谱出现衍射峰强变弱、尖峰宽度下降和弥散性增加等变化,到达6 h时,尖峰变成馒头峰,结晶度消失;球磨处理使得土豆淀粉颗粒D10、D50、D90和平均粒径增加,同时土豆淀粉粒度曲线出峰位置后移,粒度分布带宽变窄.In this paper, we processed potato starch by ball milling to increase the mechanical damage of potato starch, and studied the effects of ball milling treatment on the particle properties of potato starch. The results showed that the ball milling treatment could significantly increase the content of both the damaged starch and the amylose in the potato starch; the increase trend of the amylose content slowed down after two hours of the damage treatment; and ball milling damage could result in surface smoothness decrease of the potato starch particles, vague polarization cross and so on. After ball milling treatment, the X-ray diffraction pattern of potato starch showed that the diffraction peak became weak, the peak width decreased, the dispersivity was improved, the peak turned to a bread-like peak, and the degree of crystallinity was zero, The ball milling treatment could improve the D10, D50, D90 and main grain size of potato starch; the peak position of grain size curve of potato starch moved backward;and the grain size distribution width became narrow.

关 键 词：土豆淀粉 球磨 损伤淀粉 颗粒特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]