摘要
采用现代粉体机械可制备微细化玉米淀粉。随着淀粉粒度减小,其支链淀粉和直链淀粉糊的特性黏度降低,分子量下降。布拉班德黏度分析表明,微细化玉米淀粉糊化起始温度下降,热糊稳定性增强;在冷却阶段,随着粒度降低,微细化玉米淀粉的凝沉性较原玉米淀粉增强,冷糊稳定性较原玉米淀粉减弱。微细化玉米淀粉糊为非牛顿假塑性流体,其流动性随粒度降低而增加,并显示出一定的粒度效应。
The corn starch granules can be micronized by the modern powder machine. Along with the decrease of the starch granules size, the Intrinsic Viscosities of amylose and amylopectin declined, which indicated the decrease of starch molecular weight. The Brabender Viscosity Cures showed, along with the decrease of the granularity, the beginning gelatinizing temperature of MST declines, the hot stability is enhanced and the cold stability decreases. Rheological analyzing results show the MST paste is pseudoplastic fluid. After micronizating, the fluidity of MST paste increases. The granularity effect has obvious influence on the rheological properties of corn starch.
出处
《高分子材料科学与工程》
EI
CAS
CSCD
北大核心
2007年第6期148-151,共4页
Polymer Materials Science & Engineering
基金
湖北省自然科学基金资助项目(2003ABA102)
关键词
微细化玉米淀粉
粒度
流变性
micronized corn starch
granularity
rheological property
