球磨处理对三种淀粉特性的影响

doi:10.7506/spkx1002-6630-201107007

食品科学 ›› 2011, Vol. 32 ›› Issue (7 ): 30-33.doi: 10.7506/spkx1002-6630-201107007

球磨处理对三种淀粉特性的影响

喻弘，张正茂，张秋亮，熊善柏*，赵思明

华中农业大学食品科技学院

收稿日期:2010-06-30 修回日期:2011-02-24 出版日期:2011-04-15 发布日期:2011-03-30
通讯作者: 熊善柏 E-mail:xiongsb@mail.hzau.edu.cn
基金资助:
国家现代农业产业技术体系建设专项(NYCYTX-49-23)

Effect of Ball Milling Treatment on Physico-chemical Properties of Three Kinds of Starches

YU Hong，ZHANG Zheng-mao，ZHANG Qiu-liang，XIONG Shan-bai*，ZHAO Si-ming

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2010-06-30 Revised:2011-02-24 Online:2011-04-15 Published:2011-03-30
Contact: XIONG Shan-bai E-mail:xiongsb@mail.hzau.edu.cn

摘要/Abstract

摘要： 以木薯淀粉、玉米淀粉、籼米淀粉为材料，调节水分含量为6%左右，采用行星式球磨机对淀粉进行球磨处理，研究球磨处理对淀粉理化性质的影响。结果表明：随着球磨时间的增加，淀粉颗粒逐渐破碎，淀粉粒度逐渐减小；3种淀粉的还原力、冷水溶解度、透明度均逐渐增加，淀粉的表观黏度、结晶度逐渐减小。在同样的球磨时间下，3种淀粉的冷水溶解度、透明度、表观黏度存在显著性差异(P＜0.05)；在75h以前，玉米淀粉和籼米淀粉的还原力无显著性差异，100h时，玉米淀粉和籼米淀粉的还原力存在显著性差异(P＜0.05)；其中，球磨处理对籼米淀粉的各项理化指标影响最大。

关键词: 球磨, 淀粉品种, 理化性质, 水分含量

Abstract: Cassava starch, maize starch and indica rice starch with 6% water content were mechanically treated with a ball mill. The effect of ball milling treatment on physicochemical properties of starch was explored. Results showed that prolonged ball milling treatment time could result in the damage of starch granules and the gradual decrease of particle size, thus causing the increase of reducing power, cold-water solubility and transparency as well as the decrease of apparent viscosity and crystallinity. Cold-water solubility, transparency and apparent viscosity of three kinds of starches with identical ball milling treatment time revealed a significant difference (P＜0.05). Reducing power did not significantly differ between maize starch and indica rice starch during the first 75 h of treatment, however, a significant difference (P＜0.05) at 100 h treatment was observed. Moreover, ball-milling treatment had the most obvious effect on physico-chemical properties of indica rice starch in comparison with cassava and maize starches.

Key words: ball milling, starch, physico-chemical property, water content

中图分类号:

TS231

喻弘，张正茂，张秋亮，熊善柏*，赵思明. 球磨处理对三种淀粉特性的影响[J]. 食品科学, 2011, 32(7 ): 30-33.

YU Hong，ZHANG Zheng-mao，ZHANG Qiu-liang，XIONG Shan-bai*，ZHAO Si-ming. Effect of Ball Milling Treatment on Physico-chemical Properties of Three Kinds of Starches[J]. FOOD SCIENCE, 2011, 32(7 ): 30-33.

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球磨处理对三种淀粉特性的影响

Effect of Ball Milling Treatment on Physico-chemical Properties of Three Kinds of Starches

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