球磨处理对藜麦淀粉结构和特性的影响  

Effects of Ball Milling on the Structure and Properties of Quinoa Starch

作　　者：杜涓 寇福斌 刘芳兰 豁银强 吴进菊 Du Juan;Kou Fubin;Liu Fanglan;Huo Yinqiang;Wu Jinju(College of Food Science and Technology and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053;College of Food Science,Southwest University,Chongqing 400715)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院,襄阳441053 [2]西南大学食品科学学院,重庆400715

出　　处：《中国粮油学报》2022年第3期46-51,共6页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省中央引导地方科技发展专项(2020ZYYD023);湖北省高等学校优秀中青年科技创新团队计划项目(T201616)。

摘　　要：研究球磨处理对藜麦淀粉结构的影响,采用X-射线衍射仪、激光粒度仪及傅里叶红外光谱仪等对淀粉颗粒的结构进行分析,并进一步研究改性后的藜麦淀粉特性。结果表明,球磨处理可显著减小藜麦淀粉粒径,降低藜麦淀粉的结晶度,使淀粉无序化程度增加。球磨处理后,藜麦淀粉吸水指数由1.84%提高到3.13%,溶解度由8.50%提高到19.60%,膨胀度和凝胶强度也显著增大,而析水率由41.62%降低到30.10%。In order to study the effects of ball milling treatment on the structure of quinoa starch, X-ray diffraction, laser particle analyzer and Fourier transform infrared spectrometer were used. The properties of modified quinoa starch were further studied. Ball milling significantly reduced the grain size of quinoa starch, reduced the crystallinity, and increased the degree of starch disorder. After ball milling, the water absorption index of quinoa starch increased from 1.84% to 3.13%, and the solubility increased from 8.50% to 19.60%. The swelling degree and gel strength increased significantly, too. While the water extraction rate decreased from 41.62% to 30.10%.

关 键 词：藜麦淀粉 球磨 理化特性 淀粉结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]