球磨处理对芡实粉微观结构和糊化性质影响  

Effects of Ball Milling Treatment on Microstructure and Gelatinization Properties of Euryale ferox Powder

作　　者：张汆 杨心怡 石玉琪 陈娟 陆雅媚 Zhang Cuan;Yang Xinyi;Shi Yuqi;Chen Juan;Lu Yamei(School of Bio and Food Engineering,Chuzhou University,Chuzhou 239000;School of Life Sciences,Anhui University,Hefei 230661)

机构地区：[1]滁州学院生物与食品工程学院,滁州239000 [2]安徽大学生命科学学院,合肥230661

出　　处：《中国粮油学报》2025年第2期99-107,共9页Journal of the Chinese Cereals and Oils Association

基　　金：安徽高校自然科学研究重大项目(KJ2021ZD0134);滁州学院重点项目(2022XJZD17)。

摘　　要：芡实粉中淀粉颗粒微小,在胚乳中以球状聚合体形式存在。为了解不同球磨处理条件下,芡实粉粒径变化及聚合体结构和糊化性质的变化规律,研究采用粒度分析仪、电子扫描显微镜、X-衍射和快速黏度分析等方法,分别对芡实粉粒径分布、微观结构、相对结晶度及糊化性质等进行表征。结果显示,球磨机转速和研磨时间对芡实粉的粒度分布、聚合体结构、相对结晶度以及糊化性质影响显著,相比之下,料/球比和研磨球直径的影响相对较小。在球磨机转速为200 r/min、料/球比1/20、研磨球直径4 mm下,研磨20 min,所得芡实超微粉平均粒径从原来的8.19μm降低至2.00μm,其中粒径0~1μm部分从7.84%(CK)增加到67.38%;此时,芡实粉糊化温度从83.60℃降低至63.65℃,其回生值从1969 mPa·s降低至704 mPa·s。表明适当的球磨处理,可显著改变芡实粉颗粒形态,降低样品的结晶度,增加淀粉糊的稳定性(P≤0.05)。作为一种物理加工方法,球磨处理可显著改善天然芡实粉难糊化、易老化的不足,可用于芡实微粉加工。The starch granules in the Euryale ferox seed kernel are small and exist in the form of spherical aggregates in the endosperm.In order to understand the changes in particle size,aggregate structure and gelatinization properties of Euryale powder under different ball milling conditions,methods,such as particle size analyzer,electron scanning microscope,X-ray diffraction,and rapid viscosity analysis,etc.,were used to characterize the particle size distribution,microstructure,relative crystallinity,and gelatinization properties of Euryale powder,respectively.The results indicated that the rotation speed of milling and grinding time had a significant impact on the particle size distribution,aggregate structure,relative crystallinity,and gelatinization properties of Euryale powder.In contrast,the effect of material/ball ratio and grinding ball diameter was relatively small.Under a ball mill speed of 200 r/min,a material/ball ratio of 1/20,and a grinding ball diameter of 4 mm,grinding for 20 minutes resulted in the average particle size of the super fine powder of Euryale ferox reduced from the original 8.19μm to 2.00μm.Among them,the proportion of particle size of 0~1μm in the Euryale ultrafine powder increased from 7.84%of the control sample to 67.38%.At the same time,the gelatinization temperature of the starch in the Euryale powder decreased from 83.60℃to 63.65℃,and its retrogradation value decreased from 1969 mPa·s to 704 mPa·s.The results indicated that proper ball milling treatment could significantly change the morphology of Euryale ferox particles and reduce the crystallinity,and increase the stability of starch paste(P≤0.05).In summary,as a physical processing method,ball milling technology could significantly improve the shortcomings of natural Euryale powder,difficult to gelatinize and prone to aging,and can be used for the processing of Euryale ferox ultrafine powder.

关 键 词：球磨处理 芡实粉 微观结构 糊化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]