冷冻球磨处理对黑米淀粉结构和理化性质的影响  

Effects of freezing ball milling treatment on the structure and physicochemical properties of black rice starch

作　　者：余振宇 赵忠云 吴宗俊 徐慧 谷宗艳 周裔彬[1] YU Zhen-yu;ZHAO Zhong-yun;WU Zong-jun;XU Hui;GU Zong-yan;ZHOU Yi-bin(College of Tea and Food Science and Technology,Anhui Agricultural University,Food Processing Research Institute,Anhui Agricultural University,Anhui Provincial Engineering Research Center for High-Value Utilization of Special Agricultural Products,Key Laboratory of Jianghuai Agricultural Products Deep Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs,State Key Laboratory of Tea Biology and Resource Utilization of Anhui Agricultural University,Hefei 230036,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽农业大学食品加工研究院,安徽省特色农产品高值化利用工程研究中心,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《粮食与油脂》2025年第1期53-59,107,共8页Cereals & Oils

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008、rc352212);安徽农业大学自然科学青年基金项目(K2135002);安徽省重点研究与开发计划项目(2023n06020038、2023n06020039);安徽省高校自然科学研究重点项目(2024AH050479)。

摘　　要：分析不同冷冻(-18~-10℃)球磨处理时间对黑米淀粉结构和理化性质的影响。结果表明:随着冷冻球磨处理时间的增加,黑米淀粉颗粒表面变得粗糙且失去原有的完整性,黑米淀粉的相对结晶度从38.25%降至1.63%,R_(1047/1022)降低,拉曼光谱在480 cm^(-1)处的半宽峰从11.39增加到13.59,有序化程度降低,偏光十字逐渐模糊甚至消失,粒径增大,冷水溶解率和膨胀度均显著增加(P<0.05),黏度和崩解值均显著下降(P<0.05),热焓值(ΔH)从9.48 J/g下降至2.24 J/g。The effects of different freezing(-18~-10 C)ball milling time on structure and physico-chemical properties of black rice starch were analyzed.The results showed that with the increase of freez-ing ball milling time,the surface of black rice starch particles became rough and lost its original integri-ty,the relative crystallinity of black rice starch decreased from 38.25%to 1.63%,R_(1047/022) decreased,the half width peak of Raman spectrum at 480 cm^(-1) increased from 11.39 to 13.59,the degree of orde-ring decreased,the polarization cross gradually blurred or even disappeared,the particle size increased,the cold water solubility and expansion degree significantly increased(P<0.05),the viscosity and disinte-gration value significantly decreased(P<0.05),and the enthalpy value(△H)decreasedfrom9.48J/gto 2.24 J/g.

关 键 词：黑米淀粉 冷冻球磨 结构性质 理化性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]