作　　者： ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《无锡轻工大学学报（食品与生物技术）》 2002年第5期452-455,共4页

摘　　要： 采用Brabender粘度计及化学分析技术等测试手段 ,探讨了马铃薯淀粉颗粒在机械球磨微细粉碎后理化性质变化的规律 .结果表明 ,微细化改变了马铃薯淀粉的糊化性质 ,使其糊化变易 .随球磨时间的延长 ,马铃薯淀粉的糊化温度不断降低 ;当球磨 5 0h后 ,常温基本能糊化 ,同时糊粘度大大降低 ,热粘度和冷粘度稳定性提高 .微细化还导致马铃薯淀粉与水的结合能力增强 ,溶解度、膨胀度和吸湿性提高 . Potato was mechanically ground by ball milling. The variation rules of physical and chemical properties of micronized starch particles were studied by Brabender viscograph and chemical analysis techniques, respectively. The results showed that the properties of potato starch paste were changed, and gelatinization was getting easier under mechnochemical effect. Gelatinization temperature decreased gradually with a longer milled time. Starch can be gelatinized at room temperature after it was milled for 50 h. At the same time, viscosity decreased greatly, the stabilities of hot viscosity and cold viscosity were improved. The water combining ability of potato starch got improved through mechnochemical effect. Solubility, dilatancy and hygroscopic degree were also increased.

关 键 词： 微细化 马铃薯淀粉 理化性质 机械力化学效应

领　　域： [轻工技术与工程] [轻工技术与工程]