球磨损伤处理对土豆淀粉糊性质的影响  

EFFECT OF BALL MILLING TREATMENT ON PASTE 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6期30-34,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：利用球磨对土豆淀粉进行损伤处理,研究球磨损伤对土豆淀粉糊性质的影响.研究发现:随着球磨时间的增加,土豆淀粉的损伤淀粉含量升高,且不同损伤时间的差异性显著,溶解度和膨润力呈现上升趋势;糊化特性的测定显示土豆淀粉的峰值黏度、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延长而降低;球磨对土豆淀粉的凝胶特性也有一定的影响;随着淀粉损伤程度的增加,土豆淀粉的To、Tp、Tc和ΔH均有下降趋势.We used ball milling to process potato starch to increase mechanical damage, and studied the effects of ball milling treatment on the paste properties of potato starch. The results showed that, with the increase of the ball milling treatment time ,the content of damaged starch of the potato starch increased, and had significant difference at different ball milling treatment time, and the solubility and the swelling power had a rising trend. The result of pasting property showed that the peak viscosity, valley viscosity, final viscosity, setback value and pasting temperature of the potato starch decreased with the increase of the ball milling treatment time; ball milling treatment had a certain effect on the gel property of the potato starch; and the To, Tp, Tc and AH of the potato starch had a downward trend as the damage degree of the potato starch increased.

关 键 词：球磨 损伤淀粉 土豆淀粉 糊性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]