气流粉碎对高直链玉米淀粉颗粒形态及性质的影响  

Effect of jet-milling technology on granule morphology and physicochemical properties of high-amylose maize starch

作　　者：王立东[1,2] 肖志刚 齐鹏志[3] 董继阳 刘洋 董钦稣[3] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [3]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《东北农业大学学报》2017年第12期46-56,共11页Journal of Northeast Agricultural University

基　　金：十三五国家重点研发计划(2016YFD0400404);黑龙江省重大科技项目(GA15B301);黑龙江省农垦总局科技项目(HNK135-05-02-4);牡丹江市指导性科技计划项目(Z2016n0016);黑龙江省应用技术研究与开发计划重大项目(GA15B301)

摘　　要：为探讨气流粉碎对玉米淀粉颗粒形态及理化性质影响,以高直链玉米淀粉为原料,利用流化床气流粉碎设备在不同分级频率条件下粉碎处理,使用扫描电子显微镜、偏光显微镜、激光粒度分析仪、X-射线衍射仪、快速粘度分析仪研究粉碎处理前后高直链玉米淀粉颗粒形态、双折射现象、颗粒尺寸及分布、晶体结构、粉体密度、压缩度、水合性质及脂肪结合能力、淀粉糊粘度等结构及性质变化。结果表明,淀粉粉体经气流粉碎微细化后,粉体颗粒形状及尺寸不均,颗粒表面粗糙,粒径变小,在分级频率3 000 r·min-1时颗粒平均粒径由14.01μm减至5.8μm,偏光十字减少;淀粉相对结晶度由28.63%降至19.19%,破坏淀粉颗粒结晶结构,由多晶态向无定形态转变;微细化后粉体松装密度和振实密度降低,压缩度增大,粉体水溶性、膨胀性、持水及脂肪结合能力增强;淀粉糊衰减度和回生值分别为原淀粉1/4.4和1/1.9,淀粉热糊及冷糊稳定性较好。研究结果为淀粉干法物理改性技术研究和高直链玉米淀粉深加工与高值化应用提供理论依据。Jet-milling is one of the effective techniques that can alter structure and properties of starch.In this research, the effect of modification in terms of granule morphology and its physicochemical propertiesof high- amylose maize starch was studied by scanning electron microscopy, polarizing microscope, laserparticle size analyzer, X- ray diffractometry and rapid visco analyzer. The properties of bulk density, tapdensity, compressibility, starch solubility, swelling power, water holding capacity and fat binding capacity were also studied. The results showed that through the jet-milling superfine grinding processing, the shapeof high- amylose maize starch granules changed from smooth polyhedron to anomalistic state, and thestarch granules crashed into tiny particles. Micronized powders prepared at 3 000 r·min- 1 had an averageparticle from 14.01 to 5.8 μm. Meanwhile, the polarization cross of micronized starch granule reducedgradually. The micronized starch showed B-type pattern, and the relative crystallinity decreased from 28.63%to 19.19%. The crystal structure destroyed and the crystallinity decreased from polycrystalline to amorphousstate while jet-milling. The bulk density and tap density decreased with increased classifier frequency, andthe compressibility of all the starch samples decreased. The starch samples showed characteristics of bettersolubility, swelling power, water holding capacity and fat binding capacity. The classifier frequency hadsignificant effect on the granule morphology and physicochemical properties, which showed the betterproperties at 3 000 r ·min- 1. This study provided theoretical basis and technical support for improving thecontent and processing technology of maize starch, respectively.

关 键 词：气流粉碎 高直链玉米淀粉 颗粒形态 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]