球磨处理对藜麦淀粉结构和特性的影响

为了研究球磨处理对藜麦淀粉结构的影响，采用X-射线衍射仪、激光粒度仪及傅里叶红外光谱仪等对淀粉颗粒的结构进行分析，并对改性后的藜麦淀粉特性进行了进一步研究。结果表明，球磨处理可显著减小藜麦淀粉粒径，降低藜麦淀粉的结晶度，使淀粉无序化程度增加。球磨处理后，藜麦淀粉吸水指数由1.84%提高到3.13%，溶解度由8.50%提高到19.60%，膨胀度和凝胶强度也显著增大，而析水率由41.62%降低到30.10%。该研究可为藜麦淀粉的开发利用提供一定的参考。

Effects of Ball Milling on the Structure and Properties of Quinoa Starch

In order to study the effect of ball milling treatment on the structure of quinoa starch, X-ray diffraction, laser particle analyzer and fourier transform infrared spectrometer were used. The properties of modified quinoa starch were further studied. Ball milling significantly reduced the grain size of quinoa starch, reduced the crystallinity, and increased the degree of starch disorder. After ball milling, the water absorption index of quinoa starch increased from 1.84% to 3.13%, and the solubility increased from 8.50% to 19.60%. The swelling degree and gel strength increased significantly, too. While the water extraction rate decreased from 41.62% to 30.10%. This study can provide some theoretical basis and technical support for the development and utilization of quinoa starch.