摘要
以郑麦366淀粉和美硬NS淀粉为原料,通过球磨微细化处理对淀粉的理化特性进行改性。结果表明:球磨时间对淀粉的颗粒特性和淀粉糊特性均有较大影响,随着球磨时间延长,淀粉中损伤淀粉含量增幅较大。球磨6 h处理后淀粉颗粒中偏光十字大部分消失;与原淀粉相比,淀粉糊透明度、沉降体积、冻融稳定性均降低,而热水溶解度却呈上升趋势。
Zheng Mai 366 starch and U.S. hard NS starchas raw materials,physicochemical propertiesof these starch weremodifiedwere mechanically treated with a ball mill. Results showed thatprolonged ball milling treatment time have great impact on starch particle characteristics and paste properties. Prolonged ball milling treatment time cause the increase of damagedstarch content,and polarization cross of the two kinds of wheat starch mostly disappeared.Compared to native starch, prolonged ball milling treatment time result in the decrease of transparency,sedimentation volume and stability of frost thawing of starch paste,as well as the increase of hot-water solubility.
出处
《粮食与油脂》
北大核心
2014年第4期19-22,共4页
Cereals & Oils
基金
国家自然科学基金项目(31101243)
河南工业大学研究生教育创新计划基金(2012YJCX17)
关键词
球磨时间
淀粉颗粒特性
淀粉糊特性
ball milling time
granulescharacteristics
pasteproperties
