摘要
采用球磨的方式对莲子淀粉进行了微粉碎,采用winner3001粒度分析仪对微细化淀粉的粒度中位径进行测量分析,研究了粉碎前后淀粉颗粒的粒度分布及比表面积的变化,结果表明机械球磨方法能有效地使莲子淀粉微细化。微细化导致莲子淀粉与水的结合能力增强,溶解度、膨胀度、透光率和吸湿性增强。
Lotus-seed starch was mechanically ground by ball milling. It is measured and analyzed the granularity median diameter through winner3001 granular analyzer. The granule size distribution and specific surface of the starch were studied. The results show that ball milling can effectively micronize lotus-seed starch. The water-combining ability of lotus-seed starch got improved through mechanochemical effect. Solubility, dilatability, diaphaneity and hygroscopic degree were also increased.
出处
《食品科技》
CAS
北大核心
2007年第2期69-73,共5页
Food Science and Technology
关键词
莲子淀粉
微细化
理化性质
机械力化学效应
lotus-seed starch
micronization
physical and chemical property
mechanochemical effect
