微细化马铃薯淀粉制备工艺优化及颗粒性质研究  

Study on Processing Optimization and Particle Properties of Micronized Potato Starch

作　　者：郎双静[1,2] 刘诗琳 侯越 王立东 无[4] Lang Shuangjing;Liu Shilin;Hou Yue;Wang Lidong;无(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Department of National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University;Key Laboratory of Comprehensive Utilization of Grain by-products of Heilongjiang Provincial Department of Education;Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心 [3]黑龙江省教育厅谷物副产物综合利用重点实验室 [4]北大荒现代农业产业技术省级培育协同创新中心

出　　处：《黑龙江八一农垦大学学报》2020年第6期61-69,共9页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省大学生创新创业训练计划项目(202010223047);黑龙江八一农业大学研究生创新研究项目(YJSCX2019-Y59);黑龙江八一农垦大学科技项目(XDB201812);黑龙江农垦局科技项目(2019HKQNJTG0022);大庆市科技计划项目(zd-2019-34)。

摘　　要：为研究微细化马铃薯淀粉的制备工艺及颗粒性质,以马铃薯淀粉为原料,利用流化床气流粉碎机制备超微粉,采用中心复合法,以粒径D50值为指标,对粉碎压力、分级转速、进料量等操作参数进行多元线性回归和二项式拟合,并用Design-Expert优化实验结果,进一步利用激光粒度分析仪、扫描电子显微镜等研究微细化处理对淀粉颗粒大小及分布、微观形貌的影响。结果表明,最优粉碎工艺操作参数为粉碎压力0.70 MPa,分级转速3000 rpm,进料量2.0 kg,获得微细化马铃薯淀粉的D50值为13.59μm,粒径减小,粒度分布由单峰变为双峰分布,粒度向粒径减小的方向移动,比表面积增大,颗粒形态变的无规则,颗粒表面粗糙,微细化处理破坏了淀粉的颗粒结构。研究结果为淀粉干法物理改性技术和马铃薯淀粉深加工与高值化利用提供依据和参考。Study on processing optimization and particle properties of micronized potato starch,using potato starch as raw material,a fluidized bed jet mill was used to prepare ultrafine powder.With the value of particle size D50 as the index of the central composite design method,multiple linear regression and binomial fitting were performed on the milling pressure,classification speed,and feed amount,and the experimental results were optimized using Design-Expert.Furthermore,the influence of micronization treatment on the size and distribution of starch granules and micro-morphology was studied by using laser particle size analyzer and scanning electron microscope.The results showed that the optimal crushing process operating parameters are crushing pressure 0.70 MPa,classification speed 3000 rpm,and feed amount 2.0 kg.The D50 value of the obtained refined potato starch was 13.59μm,the particle size decreased,and the particle size distribution changed from a single peak to a double the peak distribution,the particle size moved in the direction of decreasing particle size,while the specific surface area increased,the particle morphology became irregular,the particle surface was rough,and the micronization treatment destroyed the particle structure of starch.The research results provided basis and reference for the dry starch physical modification technology and potato starch deep processing and high value utilization.

关 键 词：气流粉碎 马铃薯淀粉 微细化 工艺优化 颗粒性质 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]