球磨微细化处理绿豆淀粉的结构、理化及3D打印特性变化  

Changes in Structural,Physicochemical,and 3D Printing Properties of Mung Bean Starch after Ball Milling

作　　者：郎双静 李振江 武彦春 王立东[2,3] LANG Shuangjing;LI Zhenjiang;WU Yanchun;WANG Lidong(College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Department of National Coarse Cereals Engineering Research Center,Key Laboratory of Comprehensive Utilization of Grain by-Products in Colleges and Universities of Heilongjiang Province,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [3]国家杂粮工程技术研究中心,黑龙江省普通高等学校谷物副产物综合利用重点实验室,黑龙江大庆163319

出　　处：《现代食品科技》2023年第8期69-76,共8页Modern Food Science and Technology

基　　金：黑龙江省百千万工程重大科技专项(2021ZX12B06);中央引导地方科技发展专项(DQKJJYD0001);黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y49)。

摘　　要：为研究球磨超微粉碎处理对绿豆淀粉微观结构、理化性质及在3D打印食品中应用特性的影响,该研究以商业绿豆淀粉为原料,利用行星式球磨机制备超微粉,采用激光粒度分析仪、扫描电子显微镜、X射线衍射仪、傅里叶变换红外光谱仪、粘度仪、流变仪、3D打印机等分析和制备手段研究经微细化处理前后绿豆淀粉颗粒大小及分布、微观形貌、晶体结构、短程有序结构、糊化特性、流变学特性和3D打印特性等结构和性质的变化。结果表明:球磨微细化处理后,绿豆淀粉粒径先减小后增大,在6 h时粒径较小,中位径D50值为15.68μm,颗粒表面变得粗糙,形状为扁平状;淀粉颗粒晶体结构受到破坏,在9 h时结晶度从33.43%降低至13.93%,淀粉颗粒短程有序结构R1047/1022值从0.82降低至0.76。球磨后绿豆淀粉糊化特性和流变学特性发生改变,黏度和回生值降低,最终黏度从2377.5 cp降低至1481.5 cp,回生值从1008.5 cp降低至549 cp,损耗因子G'和G"呈先下降后上升趋势。球磨处理后绿豆淀粉能够有效进行3D打印处理,在3 h时模型偏差率为0.66%,获得偏差率低、打印精度高的绿豆淀粉样品。该研究为绿豆淀粉的加工及在3D打印食品中的应用提供理论参考。The effects of ball milling and ultrafine grinding on the microstructure,physicochemical properties,and application characteristics of mung bean starch used in 3D printing of food were investigated.Commercial mung bean starch was used as the raw material,and ultrafine powder was prepared by planetary ball milling.The particle size and distribution,microscopic morphology,crystal structure,short-range ordered structure,gelatinization and rheological properties,and 3D printing characteristics of mung bean starch before and after ultrafine grinding were studied using laser particle size analyzer,scanning electron microscope,X-ray diffraction,Fourier transform infrared spectrometer,viscometer,rheometer,and 3D printer.The results showed that the particle size of mung bean starch first decreased,and then increased,after ball milling.The particle size was small at 6 h,and the median diameter(D50)was 15.68μm.The sample surface was rough and flat.The crystal structure of the starch granules was destroyed,and the crystallinity and R1047/1022 value of short-range ordered structure of the starch granules decreased from 33.43% to 13.93% at 9 h and from 0.82 to 0.76,respectively.After ball milling,the gelatinization and rheological properties of the mung bean starch were modified,and the viscosity and retrogradation value decreased from 2377.5 cp to 1481.5 cp and from 1008.5 cp to 549 cp,respectively.The loss factors G′and G″first decreased and then increased.After ball milling,mung bean starch powder can be effectively used in 3D printing.At 3 h,the model deviation rate was 0.66%,and mung bean starch samples with low deviation rate and high printing accuracy were obtained.The study provides a theoretical basis for processing mung bean starch and its application in 3D printed food products.

关 键 词：球磨 绿豆淀粉 微观结构 理化性质 3D打印 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]