球磨对绿豆淀粉颗粒形态和理化性质的影响  

Effect of ball milling treatment on granule shape and physicochemical properties of mung bean starch

作　　者：逯蕾[1] 韩小贤[1] 郑学玲[1] 刘翀[1] 侯蕾[1] 李淑鑫[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：《粮食与饲料工业》2015年第1期33-38,共6页Cereal & Feed Industry

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：采用行星式球磨机对绿豆淀粉进行改性研究,以球磨时间为控制变量,对比球磨0、1、2、4、6h时绿豆淀粉颗粒形态和淀粉糊理化性质的变化。结果表明,球磨处理后绿豆淀粉颗粒表面出现凹痕,表皮变皱逐渐破裂,随时间的增加颗粒变得扁平并有抱团现象,偏光十字逐渐模糊直至消失;随球磨时间的延长,损伤淀粉和直链淀粉含量增加,淀粉糊溶解度、透明度和析水率均显著增大,淀粉糊峰值黏度、谷值黏度、最终黏度、回生值和衰减值均呈下降趋势。A planetary ball mill was used in the experiment to modify the mung bean starch.In the test,the milling time was chosen as control variables.Then,changes in granule shapes and physicochemical properties of mung bean starch paste were compared after 0h,1h,2h,4hand 6hof milling.The results showed that,with the ball milling treatment,dents were first found on the particle surface of mung bean starch,and then,the wrinkle skin turned to break gradually.Moreover,particles became thinning and huddle phenomenon occurred with milling time increased.What＇s more,cross polarization gradually blurred until it disappeared;With prolonged milling time,the damage starch content,linear starch content,the solubility of the starch paste,transparency and syneresis rates increased significantly;While the peak viscosity,valley viscosity,final viscosity,setback value and breakdown values decreased.

关 键 词：绿豆淀粉 球磨处理 颗粒形态 理化性质 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]