食品科学 ›› 2020, Vol. 41 ›› Issue (13): 89-95.doi: 10.7506/spkx1002-6630-20190623-277

• 食品工程 • 上一篇    下一篇

高能球磨对大米淀粉物化特性和结构的影响

豁银强,王尧,陈江平,刘松继,刘传菊,聂荣祖,汤尚文   

  1. (1.湖北文理学院食品科学技术学院·化学工程学院,湖北 襄阳 441053;2.湖北省食品配料工程技术研究中心,湖北 襄阳 441053)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    大米淀粉;高能球磨;物化特性;结构

Effects of High Energy Ball Milling on Physicochemical Properties and Structure of Rice Starch

HUO Yinqiang, WANG Yao, CHEN Jiangping, LIU Songji, LIU Chuanju, NIE Rongzu, TANG Shangwen   

  1. (1. School of Food Science and Technology & School of Chemical Engineering, Hubei University of Arts and Science, Xiangyang 441053, China; 2. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Xiangyang 441053, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 利用高能球磨机对大米淀粉分别球磨5、10、20、30、60、90 min和120 min进行改性处理。利用快速黏度分析仪、差示扫描量热仪、激光粒度分析仪、扫描电子显微镜、偏光显微镜、X射线衍射仪、傅里叶变换红外光谱仪测定并表征球磨处理对大米淀粉糊化特性、热特性、颗粒大小、颗粒表面形貌、结晶结构、结晶特性及分子结构等物化和结构特征的影响。结果表明:随着球磨时间延长,大米淀粉峰值黏度、低谷黏度、崩解值、最终黏度、回生值等糊化相关黏度参数及糊化温度均降低,球磨30 min使上述参数分别从6.80、3.75、3.06、5.35、1.61 Pa·s和81.00 ℃降低至2.33、0.49、1.84、1.06、0.57 Pa·s和68.07 ℃,而随球磨时间进一步延长这些参数均趋于平稳;相转变峰G和峰M1均随球磨时间延长而减弱,球磨30 min以上使这些峰均完全消失。结构分析结果表明,大米淀粉结晶结构随球磨时间延长而不断减少,球磨30 min以上大米淀粉结晶结构基本被完全破坏;球磨5 min和10 min使大米淀粉颗粒发生一定程度的不可逆膨胀,球磨20 min以上导致淀粉颗粒崩解,且崩解片段发生聚集结合;球磨处理改变了大米淀粉的结构和构象特征,并没有引起新化学键及基团产生。

关键词: 姜黄素, 去甲氧基姜黄素, 双去甲氧基姜黄素, 自由基, 鸡红细胞, 抗氧化

Abstract: Rice starch was milled for 5, 10, 20, 30, 60, 90 or 120 min using a high-energy ball mill and then characterized by rapid viscosity analyzer, differential scanning calorimetry, laser particle size analyzer, scanning electron microscopy, polarizing microscopy, X-ray differaction (XRD) and Fourier transform infrared spectrometer. The results showed that peak viscosity, trough viscosity, breakdown value, final viscosity, setback value and gelatinization temperature decreased from 6.80, 3.75, 3.06, 5.35, 1.61 Pa·s and 81.00 ℃ to 2.33, 0.49, 1.84, 1.06, 0.57 Pa·s and 68.07 ℃ after 30 min milling, respectively, and then leveled off with increasing milling time. The phase transition peaks G and M1 were both weakened with the increase in milling time, and they completely disappeared when the milling time exceeded 30 min. The structural analysis showed that the crystalline structure of rice starch gradually diminished with ball milling up to 30 min, and was finally almost completely destroyed. Moreover, 5 and 10 min ball milling could cause irreversible expansion of starch granules to some extents, and ball milling for over 20 min broke down the starch granules, causing them to aggregate. The high-energy ball milling treatment changed the structure and conformation of rice starch, but did not lead to the formation of new chemical bonds and groups.

Key words: rice starch, high-energy ball milling, physicochemical properties, structure

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