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Position: Home > Articles > Physicochemical Properties of Ultrafine Rice Starch Journal of Huazhong Agricultural University 2006,25 (6) 98-101

超微细化大米淀粉的理化性质

作  者:
史俊丽;荣建华;张正茂;康斌涛;赵思明
单  位:
华中农业大学食品科技学院
关键词:
球磨;大米淀粉;超微细化;性质
摘  要:
以大米淀粉为原料,采用球磨法制备微细化大米淀粉,观察了不同球磨时间下大米淀粉物化性质的变化规律。结果表明:将大米淀粉研磨一定时间后,可以得到平均直径小于0.10μm的超微细粉体;机械力作用对淀粉颗粒的粒度、粘性、分子量及其与碘的结合等有影响;随着破碎程度的增大,淀粉的碘兰值、吸湿量、溶解率、胶稠度、透明度和酶解率都有所增大。在球磨前20 h,各指标变化迅速,20 h后趋于平缓。
译  名:
Physicochemical Properties of Ultrafine Rice Starch
作  者:
SHI Jun-li RONG Jian-hua ZHANG Zheng-mao KANG Bin-tao ZHAO Si-ming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词:
ball milling;rice starch;ultrafine;property
摘  要:
Ultrafine rice starch obtained from rice starch by ball miller and the changes of physicochemical properties of rice starch with different ball milling time were studied for obtaining and applying of a new modified starch.Average size of rice starch smaller than 0.10 μm was obtained after ball milling for a certain time.Granularity,viscosity,molecular weight and the combining of starch with I_(2) can be affected by mechanical force.BV,hygroscopic moisture content,solution ratio,gel consistency,transmittance and amylase susceptivity of the starch increased remarkably during 20 h and the changes became slow after 20 h.

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