不同粒径对黑米粉理化性质的影响

Impact of different grain sizes on physicochemicalproperties of black rice powder

将平均粒径为32μm的黑米超微粉体与粒径范围分别为75~120μm、120~150μm、150~180μm、180~250μm普通粉碎处理的四组粉体进行比较,研究了不同粒径对黑米粉的理化性质影响.结果表明,随着粉体粒径的减小,粉体的酶解速率和最终酶解时间逐渐降低,快消化淀粉的含量提高;粉体滑角、冲调特性及粉体溶解性则随着粉体粒径的减小逐渐升高;糊化温度测定和RVA特性测定结果表明,与普通粉体相比,超微粉碎处理后的黑米粉体更容易糊化;通过测定粉体溶液pH的变化发现超微粉碎处理提高了粉体阳离子交换率;另外,DPPH自由基清除率研究显示,超微粉碎可以提高黑米粉抗氧化特性.超微粉碎处理可以改善黑米粉的理化特性,为黑米资源的利用提供新的理论支撑.

The effects of different comminuted grain size on the physical and chemical properties of black rice powder were studied.The physicochemical properties of four different comminuted grain size black rice powder with their particle sizes of 75~120μm、120~150μm、150~180μm、180~250μm respectively,produced by ordinary grinding treatment and superfine comminution with the particle size of 32μm were compared.The results showed that the enzymatic hydrolysis rate and the final enzymatic hydrolysis time decreased with the decrease of the grain size of the powder,while the content of fast-digestible starch the powder slip angle,the preparation characteristics,and powder solubility increased with the decrease of the grain size of the rice powder.Meanwhile,the gelatinization temperature measurement and the comparison of RVA characteristics showed that the ultrafine pulverization treatment made the powder easier to gelatinize.The cation exchange capacity and DPPH free radical scavenging experiments of black rice powder showed that the superfine grinding improved the cation exchange rate and antioxidant activity of the black rice powder.The ultrafine grinding treatment improved the physical and chemical properties of black rice powder,which will provide new theoretical support for the development and utilization of black rice resources.