机械活化处理对绿豆淀粉理化性质的影响

为探究球磨机械活化处理对绿豆淀粉理化性质的影响，对机械活化后绿豆淀粉的颗粒形貌和粒度分布进行观察，并进一步对其热力学性质、糊化性质、溶解度、膨胀度、持水能力和冻融稳定性等理化性质进行测定。结果表明，淀粉颗粒形貌发生了改变，表面变得粗糙不光滑，形状不规则，淀粉颗粒粒度分布范围为2～200 μm，70%以上分布在20～75 μm区间，粒度中位径增大到43.09 μm，热焓值降低至2.32 J/g，糊化温度显著降低，衰减值及回生值分别为原淀粉的1/30和1/31，微细化绿豆淀粉具有较好的热糊和冷糊稳定性，溶解度和膨胀度随着温度的升高而增大，持水能力和冻融稳定性为原淀粉的3.2倍和2.0倍。

Effect of mechanical activation treatment on physicochemical properties of mung bean starch

In order to research the effect of ball-milling mechanical activation treatment on physicochemical properties of mung bean starch, the particle morphology and particle size distribution of mung bean starch after mechanical activation were observed, and its physicochemical properties including thermodynamic properties, pasting properties, solubility, swelling capacity, water holding capacity, freeze-thaw stability were determined. The results showed that the particle morphology of starch was changed, its surface was rough and not smooth, and the shape was irregular. The particle size distribution range of starch was 2-200 μm, more than 70% of the distribution was in the range of 20-75 μm. The average grain diameter was increased to 43.09 μm. The enthalpy value was decreased to 2.32 J/g. Gelatinization temperature was decreased significantly. The attenuation values and retrogradation values were 1/30 and 1/31 of the original starch, respectively. Micronization mung bean starch had good stability of hot paste and cold paste. Its solubility and swelling degree increased with the rising of temperature. Its water holding capacity and freeze-thaw stability were 3.2 times and 2.0 times than that of the original starch.