食品科学 ›› 2009, Vol. 30 ›› Issue (15 ): 49-51.doi: 10.7506/spkx1002-6630-200915010
• 基础研究 • 上一篇 下一篇
张艳荣，杨小盈，卜佳莹，王大为*
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“十一五”国家科技支撑计划项目(2006BAD27B07)
ZHANG Yan-rong，YANG Xiao-ying，BU Jia-ying， WANG Da-wei*
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摘要：
采用超细粉碎技术对玉米花丝进行粉碎处理，研究粒度对玉米花丝膨胀力、持水力、结合水力及吸脂力的影响。结果表明：当玉米花丝粒度为0.147mm(100 目)时，其膨胀力、持水力、结合水力和吸脂力最好。
关键词: 玉米花丝, 粒度, 物性
Abstract:
The corn silks were ground by ultrafine comminution and the effect of particle size on physical properties of corn silk powder such as expansibility, water-holding capacity, water retention capacity and lipid adsorption capacity were studied. The results indicated the corn silk powder with a particle size of 0.147 mm (100 mesh) demonstrated the highest expansibility, water retention capacity and lipid adsorption capacity.
Key words: maize silk, particle size, physical properties
中图分类号:
TS201.7
张艳荣，杨小盈，卜佳莹，王大为*. 粒度对玉米花丝物性影响的研究[J]. 食品科学, 2009, 30(15 ): 49-51.
ZHANG Yan-rong，YANG Xiao-ying，BU Jia-ying， WANG Da-wei*. Effect of Particle Size on Physical Properties of Corn Silk Powder[J]. FOOD SCIENCE, 2009, 30(15 ): 49-51.
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