球磨条件对水溶性大米淀粉理化特性的影响

Effects of water soluble rice starch on ball miller condition

用球磨法粉碎大米淀粉研究球磨条件对大米淀粉理化特性的影响,并以淀粉的最大溶解率为目标优化球磨工艺,制备水溶性大米淀粉。结果表明,机械力对淀粉的溶解率、碘蓝值和还原糖含量有影响,随着转速或球料比的增大,淀粉的溶解率和还原糖含量增大,碘蓝值减小。适宜的球磨条件为采用含水量为5.10%的淀粉于480r/min转速、球料比3.13的条件下研磨80h,此时所得淀粉的溶解率为85.98%,用二次模型描述溶解率和还原糖含量与转速、球料比和淀粉含水量的关系有较高的拟合精度。

Effects of the milling condition and mechanical force on properties of rice starch grinded by ball miller were studied. The optimistic processing of milling condition based on the largest solution ratio of rice starch was obtained, Results indicated that solution ratio and content of reducing sugar increased and starch-iodine blue value decreased with increasing of rotation speed or the weight ratio of ball to powder. The suitable milling condition is milling the starch at rotation speed of 480r/min, the weight ratio of ball to powder of 3.13 under starch with moisture content of 5,10% during 80h, Solution ratio of the starch milled with these conditions is 85.98%. The relationship between solution ratio or content of reducing sugar and rotation speed, the weight ratio of ball to powder, moisture content can be described well by a quadratic model.