微细化处理玉米淀粉对糊化温度及粘度的影响  

Impact of Micronized Treatment of Corn Starch on the Gelatinization Temperature and Viscosity

作　　者：汪雪雁[1] 张钦发[1] 张艳[1] 

机构地区：[1]华南农业大学,广州510000

出　　处：《包装工程》2017年第3期12-14,共3页Packaging Engineering

摘　　要：目的对比、分析不同研磨介质条件下研磨所得玉米淀粉糊化温度和峰值粘度的变化。方法采用行星式球磨机对玉米淀粉进行微细化处理,分别以无介质、蒸馏水和无水乙醇等为研磨介质对淀粉进行研磨,用淀粉粘度测定仪测定研磨所得淀粉的糊化温度及峰值粘度。结果研磨所得玉米淀粉糊化温度和峰值粘度均随研磨时间的延长而下降。研磨介质对玉米淀粉糊化温度的影响为蒸馏水>无水乙醇>未添加介质;研磨介质对玉米淀粉峰值粘度的影响为蒸馏水>无水乙醇>未添加介质。结论球磨能够降低玉米淀粉的糊化温度和峰值粘度,研磨介质为蒸馏水时淀粉性质变化最大。The work aims to compare and analyze the change in gelatinization temperature and peak viscosity of corn starch milled with different milling media. Planetary ball mill was used for the micronized treatment of corn starch. The starch was milled respectively without any medium, with distilled water or with absolute ethyl alcohol. The starch viscos- ity meter was used to measure the gelatinization temperature and peak viscosity of the milled starch. The results showed that the gelatinization temperature and peak viscosity decreased with the increase of the milling time. Grinding media＇s influence on corn starch＇s gelatinization temperature was： distilled water 〉 absolute ethyl alcohol 〉 without any medium; while the influence on peak viscosity was： distilled water 〉 absolute ethyl alcohol 〉 without any medium. Ball milling can reduce corn starch＇s gelatinization temperature and peak viscosity and the change of corn starch＇s properties come to the maximum when the medium is distilled water.

关 键 词：球磨 玉米淀粉 球磨介质 

分 类 号：TB484.6[一般工业技术—包装工程]