摘要
为了扩大大米淀粉的应用范围,对其进行球磨处理,并分析不同转速条件下球磨处理对大米淀粉理化性质的影响。结果表明,随着球磨转速的加大,大米淀粉颗粒形态被破坏的程度越大;球磨能使大米淀粉分子链发生断裂,导致还原糖含量增加;大米淀粉的冷水溶解度与球磨转速正相关,球磨处理程度较高的大米淀粉几乎冷水可溶;球磨处理使大米淀粉的成糊温度、峰值黏度和最终黏度降低,淀粉糊的稳定性提高。
The rice starch was treated with ball milling to expand its application. The effects were analyzed of ball milling under different rotational speeds on physicochemical properties of rice starch. The results showed that, with the increase in rotational speed, rice starch granules were damaged at a higher extent. Ball milling could reduce molecular polymerization degree of rice starch, resulting in the in- crease in reducing sugar content. Cold-water solubility of rice starch had a positive correlation with rotational speed of hall milling. After ball milling, rice starch might be dissolved in the cold water. In addi tion, ball milling decreased pasting temperature, peak viscosity and final viscosity of rice starch, and increased in starch paste stability.
出处
《食品与机械》
CSCD
北大核心
2012年第6期19-22,共4页
Food and Machinery
关键词
球磨
大米淀粉
理化性质
转速
ball-milling
rice starch
physicochemical properties
rotational speed
