球磨处理对小麦淀粉理化性质的影响  

Effect of ball milling treatment on physicochemical property of wheat starch

作　　者：逯蕾[1] 韩小贤[1] 李淑鑫[1] 郑学玲[1] 刘翀[1] 侯蕾[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：《粮食与油脂》2014年第11期57-60,共4页Cereals & Oils

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：该文以小麦淀粉为原料,采用行星式球磨机对小麦淀粉进行机械损伤,通过对不同球磨处理时间下小麦淀粉的损伤淀粉含量、沉降体积、析水率、透明度以及溶解度和膨润力等指标的测定,得出:随着球磨时间的延长,小麦淀粉的溶解度、膨润力、析水率和损伤淀粉含量均显著增加,淀粉糊的峰值黏度、谷值黏度、最终黏度、衰减值和回生值均呈明显下降趋势;凝胶的硬度、脆度、黏附性、弹性和咀嚼性也随球磨时间的增加而下降。In this paper,wheat starch as raw material,the use of a planetary ball mill for mechanical damage to wheat starch,wheat starch,through different milling processing time injury,starch content, sedimentation volume,measured analysis of water rates,transparency and solubility and swelling power and other indicators,we know that：with the extension of milling time,the solubility of wheat starch swelling power,analysis of water damage rate and starch content were significantly increased,the peak viscosity of the starch paste,trough viscosity,final viscosity,attenuation values and the values of both regenerative showed a downward trend;gel hardness,brittleness,adhesion,elasticity and chewiness also decreased with increasing milling time.

关 键 词：小麦淀粉 球磨处理 凝沉特性 糊化特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]