冷冻球磨稻米淀粉理化特性及反应活性研究

Studies on Physicochemical Properties and Reaction Activity Rice Starch milled by a refrigerated Ball Mill

稻米淀粉于高频振动式冷冻球磨机中处理一定时间制备不同球磨程度的稻米淀粉,采用布拉班德黏度仪和化学分析技术等测试方法,研究了冷冻球磨的处理方法对稻米淀粉理化性质和反应活性的影响规律。结果表明,稻米淀粉经过长时间的冷冻球磨后,淀粉颗粒的糊化性质发生了显著的改变,成为非糊化的淀粉颗粒;同时淀粉的吸附能力以及与水的结合能力增强,吸湿性、溶解度和膨润度提高;淀粉的反应活性增强,酶解速度加快;淀粉碘结合能力下降,蓝值逐渐变小。

The rice starch was treated in the high-frequency vibratory refrigerative ball mill for certain period of time, thus the rice starch samples with different refrigerative hall-milling treatment times were taken. The study focused on how the treatment affected the physicoehemieal properties and reaction activity of the rice starch by using Brabender Amylograph and other chemical analysis methods. The results showed that being treated under mechanical force for a long time, the gelatinization property of rice starch was greatly changed, and the starch became non-gelatinization. The adsorption ability and water-combining ability of the rice starch were strengthened, the moisture absorption, solubility and swelling capacity of the rice starch increased; the reaction activity was enhanced, the enzymatic hydrolysis rate was fastened; the iodine-combining ability decreased and the blue value went down.