球磨微细化研磨对发芽糙米粉物性特征的影响

本文以发芽糙米为原料，利用扫描电子显微镜（SEM）、傅里叶红外光谱（FTIR）等手段探究了微细化研磨处理对发芽糙米粉干燥前后微粒粒径、微观形貌特征、水合性能、蛋白二级结构特征的影响。结果表明，经球磨处理后，发芽糙米粉的粒径明显降低，淀粉颗粒形貌与晶体结构遭到破坏，部分微粒外壳坍塌，喷雾干燥后颗粒变得细小且均匀，小颗粒的团聚现象减少；球磨处理2 h和喷雾干燥处理后，总的水合性能显著增强；蛋白质结构更为伸展，受剪切力影响，淀粉有序结构遭到破坏。球磨研磨发芽糙米粉粒径微细且分布均匀，颜色更白，具有良好溶解性、分散性和口感，并且经过冲调后形成了具备良好黏弹性的米浆，研究为球磨研磨处理全谷物提供基础数据与参考。

Effect of Ball Milling on the Physical Properties of Germinated Brown Rice Powder

In this paper, germinated brown rice was used as raw material. The effects of micronization and grinding on the particle size, microstructure, hydration properties, protein secondary structure of germinated brown rice powder were investigated by means of Scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR).The results showed that the ball milling treatment of germinated brown rice powder hads a significant effect on reducing the particle size, the morphology and crystal structure of the starch granule were destroyed, some particles collapsed, spray dried particles became fine and uniform, and the agglomeration of small particles decreased. After 2 hours of ball milling and spray drying treatment, and the total hydration performance was significantly enhanced; The protein structure is more stretched. The ordered structure is destroyed under the influence of shearing force. The ball milled germinated brown rice powder has fine particle size and uniform distribution, whiter color, good solubility, dispersibility and taste, and after preparation, it forms a rice slurry with good viscoelasticity, This research provides basic data and references for ball milling and processing of whole grains.