| 超微细化大米淀粉的形貌与润涨特性研究 |
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| 引用本文： | 张正茂,史俊丽,赵思明,熊善柏.超微细化大米淀粉的形貌与润涨特性研究[J].中国粮油学报,2007,22(2):40-44. |
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| 作者姓名： | 张正茂 史俊丽 赵思明 熊善柏 |
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| 作者单位： | 华中农业大学食品科技学院,武汉,430070 |
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| 摘 要： | 采用扫描电镜(SEM)和快速黏度分析仪(RVA)研究大米淀粉在球磨过程中颗粒形态和黏度变化,为超微细化大米淀粉的应用提供理论依据。结果表明:在球磨过程中,大米淀粉颗粒由天然的多面体结构逐渐形成细小颗粒,有部分黏连,且颗粒的整齐度增大。当球磨时间为300h时,颗粒平均粒度为102nm。随着研磨时间的延长,淀粉的糊化温度下降,峰值黏度、降落值和回升值减小,黏度曲线较平坦,黏度的热稳定性增加。
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| 关 键 词： | 超微细化 淀粉 形貌 扫描电镜 快速黏度分析仪 |
| 收稿时间： | 2006-04-06 |
| 修稿时间： | 2006-04-06 |
Appearance and Swelling Performance of Ultrafine Rice Starch |
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| Zhang Zhengmao,Shi Junli,Zhao Siming,Xiong Shanbai.Appearance and Swelling Performance of Ultrafine Rice Starch[J].Journal of the Chinese Cereals and Oils Association,2007,22(2):40-44. |
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| Authors: | Zhang Zhengmao Shi Junli Zhao Siming Xiong Shanbai |
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| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070 |
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| Abstract: | The variation rules of granule appearance and viscosity of rice starch during ball milling were studied by scan electron microscope and rapid viscosity analyzer with aim to lay foundation for application of ultrafine rice starch.The observation results are as follows: In the course of ball milling,the appearance of the rice starch granules changes gradually from polyhedron to ultrafine granule;the granules partly conglutinated with each other and the granule uniformity increases.The average starch granularity is 102nm when the ball milling lasts for 300h.With increasing of ball milling time,the pasting temperature,peak paste,breakdown,and setback of the starch paste decrease,the tendency of viscosity curve becomes smooth,and the thermal stability increases. |
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| Keywords: | ultrafine starch appearance scan electron microscope rapid viscosity analyzer |
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