魔芋粉湿法微粉碎机械力化学效应研究  

Mechanochemical Effects of Wet Micro-comminution on Konjac Flour

作　　者：丁金龙[1] 孙远明[1] 杨幼慧[1] 雷红涛[1] 黎燕娴[1] 彭兴蕾[1] 

机构地区：[1]华南农业大学食品学院

出　　处：《食品与发酵工业》2003年第10期11-14,共4页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目 (No.30 0 70 533)

摘　　要：研究湿法微粉碎对魔芋粉产生的机械力化学效应。结果发现 ,经湿法微粉碎处理 ,魔芋粉的粒径由原精粉的 87 47%以上不能通过 12 0目筛变为 95 5 4%以上能通过 12 0目筛 ,魔芋粉颗粒形态由椭球形异细胞变成不规则的微小碎片 ,但颗粒总体粒度和形态较为均一 ;经湿法微粉碎处理后 ,魔芋粉葡甘聚糖重均分子质量由 1 5 6× 10 6u下降为 0 83× 10 6u ,魔芋粉色度得到一定改善 ,充分溶胀时间由 2 40min缩短为 60min ,溶胶粘度由 2 94Pa·s提高为 8 2 8Pa·s ;凝胶强度由 5 1 3 0Pa增强为 5 8 94Pa。Mechanochemical effects of wet micro comminution on konjac flour were studied in this paper After wet micro comminution, particle size of konjac flour became smaller by changing from 87 47% particle size being bigger than 125*#μm to 95 54% particle size being smaller than 125*#μm Particle shape changed from ellipsoid to abnormal fragmental shape. The particle size and shape of micro konjac flour was more homogeneous in the mass After the processing of wet micro comminution, weight average M.W. of glucomannan decreased from 1 56×10 6 u to 0 83×10 6 u; chroma of konjac flour was improved; full swelling time shortened from 240 minutes to 60 minutes; sol viscosity heightened from 2 94 Pa·s to 8 28 Pa·s and gel strength enhanced from 51 30 Pa to 58 94 Pa

关 键 词：魔芋粉 机械力化学效应 湿法微粉碎 粒径 颗粒形态 

分 类 号：TS20[轻工技术与工程—食品科学]