摘要
以评价玉米的加工特性及分析工艺条件为目的,建立玉米湿法加工的实验室方法。玉米在含有质量分数0.20%的二氧化硫和质量分数0.50%的乳酸的浸泡液(52℃)中浸泡不同时间(40h、48 h、56 h、64 h、72 h),经研磨、分离得到淀粉、蛋白粉、粗纤维、细纤维、胚芽和可溶物,并对玉米淀粉的颗粒形态、糊化特性、热力学特性进行测定。结果表明,当浸泡时间为48 h时,玉米淀粉的得率最高,为62.56%。颗粒形态分析表明,在不同浸泡时间下,玉米淀粉均为多角形、圆形,粒度分布均匀。由热力学特性分析可知,浸泡时间从48 h增加到72 h,ΔH从12.22 J/g增加到14.09 J/g(P<0.01)。建立的玉米湿法加工生产淀粉的实验室方法日间精密度为0.58%(n=12)。
A 50-g laboratory wet-milling procedure was established in order to reduce sample requirement for determining the milling characteristics of corn samples and analyzing of process conditions. Corn was steeped in the solution containing 0.20% （w/w） sulfur dioxide and 0.50% （w/w） lactic acid at 52 ℃ for various times （40,48,56,64 and 72 h）. Corn was wet-milled and the wet-milled fractions （starch, gluten, coarse fiber, fine fiber,germ and soluble solids） were recovered. The surface characteristics,pasting properties and thermal properties of corn starch were evaluated. The optimal yield of corn starch was 62.56% when steeping time was 48 h. The starch granules were round or polygonal, and had the narrow distributions of particle size.The result of thermal properties showed AH had a significant increase from 12.22 J/g to 14.09 J/g with increasing steeping time from 48 h to 72 h （P〈0.01）. The SD of laboratory method was 0.58% for the inter-day precision tests （n = 12）.
作者
王瑞娟
刘洁
刘亚伟
WANG Ruijuan LIU Jie LIU Yawei(School of Food Science and Technology, Henan University of Technology, National Engineering Laboratory for Wheat and Corn Further Processing,Zhengzhou 450001, China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第2期44-50,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家公益性行业科研专项(2013-13-011)
河南省高等学校重点科研项目计划(15A550008)
河南工业大学小麦和玉米深加工国家工程实验室开放课题(001244)
