机械活化对玉米氧化淀粉糊性质的影响

Effect of mechanical activation on paste properties of maize oxidized starch

采用搅拌球磨机对玉米淀粉进行机械活化,以不同活化时间的玉米淀粉为原料,CuSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉。对不同活化时间玉米淀粉氧化产物的溶解度、糊的表观黏度、透明度、冻融稳定性、凝沉性等性质进行研究。结果表明,机械活化预处理对玉米淀粉氧化产物糊的性质产生显著的影响。随着机械活化时间的延长,氧化淀粉的溶解度、透明度增大,表观黏度降低,冻融稳定性减弱,凝沉性增强。

The maize starch was activated mechanically by a stirring type ball mill. Oxidized starch was prepared by dry method from the different activated maize starch as a starting material, CuSO4 as a catalyst and H2 O2 as oxidant. Then the properties such as solubility, apparent viscosity, diaphaneity, freeze-thaw stabilization, retrogradation of the oxidized starch prepared from the different activated maize starch were studied. Experimental results showed that mechanical activation pretreatment considerably influenced on the paste properties of the oxidized starch remarkable. With increasing activation time, the solubility and diaphaneity of oxidized starch increased, the apparent viscosity and freeze-thaw stabilization of oxidized starch reduced, and its retrogradation was enhanced.