干燥温度对黑珍珠糯玉米粉分散性的影响  

Effects of Drying Temperature on Dispersion Capacity of Black Pearl Waxy Corn Flour

作　　者：王冬 宋春丽[1,2] 任健[1,2] 王志鹏[1,2] 姜宁宁[1,2] Wang Dong;Song Chunli;Ren Jian;Wang Zhipeng;Jiang Ningning(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,Heilongjiang;Engineering Research Center of Plant Food Processing Technology,Ministry of Education,Qiqihar 161006,Heilongjiang)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]植物性食品加工技术教育部工程研究中心,黑龙江齐齐哈尔161006

出　　处：《中国食品学报》2024年第10期320-326,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX 12B09)。

摘　　要：为探究粉质加工中干燥温度对其食用品质的影响,以黑珍珠糯玉米鲜穗为原料,采用热风干燥方式处理,干燥温度分别为50,85,95,105,120℃,比较分析粉体的理化特性、流变学特性和微观结构对其分散性的影响。结果表明:随着干燥温度的升高,分散时间从13.4 s延长至29.0 s,玉米粉的分散性下降。此外,相较于对照组,当热风干燥温度为120℃,粉体的松散堆积密度、振实堆积密度、颗粒密度显著升高,分别升高了8.77%,27.94%,108.22%。卡尔指数、豪斯纳指数、休止角、滑角也呈上升趋势,分别升高了86.90%,19.49%,21.62%,26.20%,孔隙率降低9.89%。温度扫描结果表明高温处理所得玉米粉,弹性模量增加、损失角(tanδ)显著降低,玉米粉分散液表现出类固体性质。激光共聚焦显微镜(CLSM)结果表明,热处理能破坏蛋白质的网状结构,从而破坏淀粉和蛋白的结合方式。结论:不同干燥温度对黑珍珠糯玉米粉的理化特性、流变特性、微观结构均会产生影响,进而影响其在水中的分散能力。Effects of drying temperature(50,85,95,105,120℃)on physicochemical,rheological properties and microstructure of black pearl waxy corn flour was investigated.The results showed that with the increase of drying temperature,the dispersion time of the flour increased from 13.4 s to 29.0 s,indicating the dispersion capacity of corn flour decreased.In addition,in comparison with the sample treated at room temperature(control),the loose bulk density and tap bulk density,particle density of the flour obtained at 120℃increased significantly by 8.77%,27.94%and 108.22%,respectively.The Carr's index,Hausner ratio,the angle of repose and slide also increased by 86.90%,19.49%,21.62%and 26.20%,and the porosity decreased by 9.89%.Other results also demonstrated that sample at high drying temperature(120℃)exhibited higher G′and lower final tanδvalue(0.54 vs.0.15)compared to the control during the heating,indicating the dispersion capacity of corn flour treated at high temperature showed solid-like properties.Confocal micrograph(CLSM)results showed that heat treatment could effectively destroy the network structure of protein,thus destroying the combination of starch and protein.The results showed that drying temperature could affect the physicochemical,rheological properties and microstructure of the treated black pearl waxy corn flour,and therefore affect dispersion capacity of the obtained flour.

关 键 词：糯玉米粉 分散性 理化特性 流变特性 微观结构 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]