碾轧时间和频率对玉米淀粉机械力化学效应的影响

为了研究碾轧对玉米淀粉机械力化学效应的影响,该研究以玉米淀粉为原料,采用扫描电镜、偏光显微镜、激光共聚焦显微镜、X-射线衍射、傅立叶变换红外光谱仪、差示扫描量热仪、快速黏度分析仪等手段来研究碾轧处理时间和转速对样品的表面形貌、粒度分布、结晶结构、糊化特性和热特性等结构和性质的影响。结果表明,在频率为20 Hz条件下,碾轧处理3-9 h时,碾轧对淀粉结晶结构破坏作用较弱,主要是对颗粒的无定型区产生了破坏作用,破坏了无定型区的双螺旋结构,中央腔变大,孔道模糊。碾轧处理3-6 h时,淀粉颗粒形状发生不规则变化,粒径也发生了相应的变化,热焓值下降,而结晶度下降不显著。在碾轧处理9 h时,球状凸起变大,...

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Bibliographic Details
Published in农业工程学报 Vol. 33; no. 4; pp. 293 - 301
Main Author 牛凯 李贵萧 代养勇 董海洲 侯汉学 张慧 刘传富
Format Journal Article
LanguageChinese
Published 山东农业大学食品科学与工程学院,泰安,271018 2017
Subjects
压力
时间
淀粉
物理特性
碾轧
结构
频率
physical properties
淀粉
频率
碾轧
物理特性
pressure
structure
frequency
rolling
时间
压力
starch
time
结构
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2017.04.040

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Summary:为了研究碾轧对玉米淀粉机械力化学效应的影响,该研究以玉米淀粉为原料,采用扫描电镜、偏光显微镜、激光共聚焦显微镜、X-射线衍射、傅立叶变换红外光谱仪、差示扫描量热仪、快速黏度分析仪等手段来研究碾轧处理时间和转速对样品的表面形貌、粒度分布、结晶结构、糊化特性和热特性等结构和性质的影响。结果表明,在频率为20 Hz条件下,碾轧处理3-9 h时,碾轧对淀粉结晶结构破坏作用较弱,主要是对颗粒的无定型区产生了破坏作用,破坏了无定型区的双螺旋结构,中央腔变大,孔道模糊。碾轧处理3-6 h时,淀粉颗粒形状发生不规则变化,粒径也发生了相应的变化,热焓值下降,而结晶度下降不显著。在碾轧处理9 h时,球状凸起变大,水溶指数、膨胀度、透光率、峰值黏度和热焓值都有所减小,而淀粉乳稳定性增强。碾轧处理12-24 h时,淀粉颗粒表面球状凸起变的不明显,淀粉颗粒结晶区内部双螺旋结构破坏,孔道增多变粗,粒径增大,热焓值下降。总之,频率为20 Hz时的碾轧处理对淀粉颗粒的无定形区、结晶区产生不同程度的机械力化学作用,导致玉米淀粉颗粒内部依次发生了受力、聚集和团聚效应。而频率为30 Hz时,由于剪切力更强,碾轧处理对淀粉结构和性质的影响更为显著。
Bibliography:11-2047/S
pressure; starch; physical properties; time; frequency; rolling; structure
Starch is one of the most abundant renewable biological resources and the primary source of stored energy in most plants. But native starch possesses many limitations such as low water solubility, thermal decomposition and chemical activity and high tendency towards retrogradation, which to some extent restricts its processing and application. Rolling technology is an effective physical modification means. It is simple, safe and has no pollution. In addition, it has significant impact on properties and structure of starch, which has a significant and great prospect in future. In this paper, a variety of advanced instrumental analysis techniques were used, which included scanning electron microscope（SEM）, polarizing microscope（PLM）, confocal laser scanning microscopy（CLSM）, X-ray diffraction（XRD）, differential scanning calorimeter（DSC）, Fourier transform infrared spectroscopy（FTIR）, and Rapid Visco Analyzer（RVA）. Normal corn sta
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2017.04.040