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| 微射流均质处理对碎米淀粉性质影响的研究 | |
| 引用本文： | 夏宁,龚倩,王金梅,杨晓泉. 微射流均质处理对碎米淀粉性质影响的研究[J]. 食品工业科技, 2012, 33(10): 151-153,156 |
| 作者姓名： | 夏宁 龚倩 王金梅 杨晓泉 |
| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州510640／广西大学轻工与食品工程学院,广西南宁530004 2. 南昌市食品药品检验所,江西南昌,330038 3. 华南理工大学轻工与食品学院,广东广州,510640 |
| 基金项目： | 广东省重大科技专项产业共性技术项目(2009A08029001) |
| 摘 要： | 采用高压微射流均质处理碎米制备低蛋白含量的大米淀粉产品,并对淀粉颗粒形貌学、大小、淀粉破损率以及热学性质进行观察与测定。研究表明:高压微射流均质压力达到100MPa,均质次数为2次的情况下,可以获得最低蛋白回收率与纯度的淀粉样品,分别为15.30%和1.29%。淀粉颗粒表面积平均粒径(d32)与体积平均粒径(d43)分别从19.70μm与121.04μm降低到9.30μm与65.13μm。破损淀粉的比例从46.72%显著提高到64.66%,且对大米淀粉的热性质影响并不显著。该处理能有效解聚大米淀粉-蛋白质复合体结构,制备出结构和性质更接近天然大米淀粉的产品,有利于其在食品工业中的应用。 |
| 关 键 词： | 高压微射流均质 胶体磨 碎米 淀粉 |
Preparation and characterization of broken rice starch by high pressure homogenization |
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| XIA Ning,GONG Qian,WANG Jin-mei,YANG Xiao-quan. Preparation and characterization of broken rice starch by high pressure homogenization[J]. Science and Technology of Food Industry, 2012, 33(10): 151-153,156 | |
| Authors: | XIA Ning GONG Qian WANG Jin-mei YANG Xiao-quan |
| Affiliation: | 1,(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Department of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;3.Nanchang Institute for Food and Drug Control,Nanchang 330038,China) |
| Abstract: | High pressure homogenization treatment was used to prepare the starch including low purity protein from broken rice,and the droplet size,microstructure determination,damaged starch and thermal properties of rice starch were evaluated.The results showed that the recovery and purity of protein in starch were 15.30% and 1.29% respectively,by high pressure homogenization treatment at 100MPa for two times.The treatment could wreck starch-protein aggregates in broken rice,decreased the droplet size and prepared nature rice starch.This would be helpful to successful utilization of rice starch in the food industry. |
| Keywords: | microfluidization homogenization colloid mill broken rice starch |
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