发酵对球磨水溶性淀粉性质的影响

以大米为原料,通过单因素实验和正交实验研究自然发酵对球磨水溶性大米淀粉溶解率等特性的影响,以便提高水溶性淀粉的水溶性和生产效率。结果表明,将淀粉于35℃下发酵30h能最有效提高球磨水溶性淀粉的溶解率,随着球磨时间的延长,这种作用越明显。50h球磨后,经发酵前处理的淀粉溶解率达76.7%,比未经前处理的淀粉溶解率提高了14.5%。经发酵处理的球磨淀粉还原糖含量、100℃运动粘度和碘兰值减小,透明度和常温下的运动粘度增大。

Effects of fermentation to solubility and other physicochemical properties of ball milling cold water soluble starch （CWS） from rice were studied by single-factor and orthogonal experiment in order to improve the solubility and efficiency of production. Results indicated that fermentation under 35℃ for 30h could effectively improve the solution of ball milling rice starch and this effect was more distinctly with increasing of ball- milling time. Starch solubility ball mill for 50h under after fermented was 76.7% which exceed 14.5% compare with non-pretreatment starch. Content of reducing sugar, kinematic viscosity at 100℃ and starch - iodine blue value were decreased. Transparency and kinematic viscosity at normal temperature were increased,