碾轧对马铃薯淀粉的机械力化学效应  

Mechanochemical Effect of Rolling on Potato Starch

作　　者：牛凯[1] 代养勇[1] 董海洲[1] 侯汉学[1] 张慧[1] 刘传富[1] 纪庆柱[1] 张勇[1] NIU Kai;DAI Yangyong;DONG Haizhou;HOU Hanxue;ZHANG Hui;LIU Chuanfu;JI Qingzhu;ZHANG Yong(Engineering and Technology Center for Grain Processing in Shandong Province Tai’an 271018, China;College of Food Science and Engineering, Shand Agricultural University, Tai’an 271018, China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省粮食加工技术工程技术研究中心,山东泰安271018

出　　处：《食品科学》2017年第19期18-23,共6页Food Science

基　　金：国家自然科学基金面上项目(31471619);山东省自然科学基金面上项目(ZR2014JL020)

摘　　要：以马铃薯淀粉为原料,研究碾轧处理对淀粉结构和性质的影响。通过扫描电子显微镜、X射线衍射、差示扫描量热仪、傅里叶变换红外光谱仪、快速黏度分析仪、偏光显微镜等手段揭示碾轧对马铃薯淀粉的机械力化学效应。结果表明,碾轧处理对淀粉颗粒的无定形区、结晶区产生不同程度的机械力化学作用,导致马铃薯淀粉性质发生显著变化。由此推断淀粉颗粒内部依次发生了受力、聚集和团聚效应。The present work was done to investigate the effect of rolling on the structure and physicochemical properties of potato starch.Scanning electron microscope(SEM),X-ray diffraction(XRD),differential scanning calorimetry(DSC),Fourier transform infrared spectroscopy(FTIR),rapid visco analyzer(RVA),and polarizing microscope(PLM)were adopted to reveal the mechanochemical effect of rolling on potato starch.The results showed that rolling treatment had different mechanochemical effects on the amorphous and crystalline regions of starch granules,leading to apparent changes in starch properties.This led us to infer that typical loading,aggregation and agglomeration effects occurred in starch granules.

关 键 词：碾轧 马铃薯淀粉 机械力化学效应 理化性质 结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]