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酸解预处理对球磨法制备微细化淀粉理化性质的影响

Effect of Acid Pretreatment on Physicochemical Properties of Micronized Starch Prepared by Ball Milling
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摘要 采用先酸解预处理再进行球磨的方法制备微细化淀粉,以克服原淀粉直接球磨耗时长、能耗高、产物易糊化等问题.研究了酸解预处理对微细化淀粉粒度、颗粒形貌、结晶度等理化性质的影响.结果表明:原淀粉直接球磨仅改变淀粉的结晶结构和颗粒形貌,难以降低淀粉粒径;淀粉经酸解预处理后,可以明显降低球磨难度,微细化淀粉粒径显著下降,水解率为8.80%的微细化淀粉中粒径小于10μm的颗粒含量为72.58%,远高于原淀粉的16.76%;但随着球磨的进行,微细化淀粉出现团聚;酸解预处理后微细化淀粉的结晶结构受到一定程度的破坏,部分偏光十字消失,双折射强度减弱,结晶度显著降低. As time cost and energy consumption of ball milling smash of native starch are both high and the product is easy to gelatinize,acid pretreatment before the milling was introduced in the preparation of micronized starch.The corresponding physicochemical properties of the product,including the particle size,the granule morphology and the crystalline structure,were then investigated.The results show that(1) ball milling greatly affects the granule morphology and the crystalline structure but it produces no effect on the particle size of native starch;(2) acid pretreatment makes the milling easy and results in a decrease in particle size of the micronized starch;(3) the content of small particles(in a size of less than 10μm) in the micronized starch with acid pretreatment(the hydrolysis rate being 8.80%) is 72.58%,which is greatly higher than the value 16.76% of the native starch;(4) with the implementing of ball milling,some micronized starches aggregate;and(5) after the acid pretreatment,the crystalline structure of the micronized starch is partially destroyed,part of the Maltese cross disappears,the birefringence intensity weakens,and the degree of crystallization decreases significantly.
出处 《华南理工大学学报(自然科学版)》 EI CAS CSCD 北大核心 2011年第4期94-98,共5页 Journal of South China University of Technology(Natural Science Edition)
基金 广东省高校优秀青年创新人才培养计划资助项目(x2qsN9100250) 广州市科技计划项目(2010C6-I00031) 华南理工大学中央高校基本科研业务费专项资金资助项目(2009ZM0028)
关键词 微细化淀粉 球磨 酸水解 理化性质 micronized starch ball milling acid hydrolysis physicochemical property
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