摘要
为探究球磨研磨处理对豌豆淀粉结构及性质的影响,采用扫描电镜、激光粒度分析仪、X-射线衍射仪、傅立叶红外光谱仪、差示扫描量热仪、快速黏度分析仪等分析手段研究经研磨处理后豌豆淀粉颗粒形貌、晶体结构和理化性质。结果表明,淀粉颗粒形貌由光滑的多角形变为表面粗糙的不规则形状,处理后豌豆淀粉粒度增大,粒度中位径达到23.28μm,偏光十字消失;淀粉颗粒结晶结构被破坏,由多晶态向无定形态转变,呈现非晶化状态;研磨过程淀粉无新的基团产生,淀粉颗粒由有序结构向无序化结构转变;热焓值、糊化温度均显著降低,热糊稳定性好,处理后豌豆淀粉具有较好的热糊稳定性和冷糊力学稳定性。
The structure and physicochemical properties of pea starch by ball milling were studied in this paper. The granular morphology, crystal texture and physicochemical properties of it were further characterized using scanning electron microscopy, laser particle size analyzer, X-ray diffractometry, infrared spectrometer, differential scanning calorimetry, rapid visco analyzer. The results show that micronized pea starch granular is changed from smooth polygon to rough irregular shape, its median diameter is increased 23.28μm, its polarized light is disappeared. The crystal structure of pea starch is changed from polycrystalline to amorphous and is no new groups produced. Enthalpy and gelatinization point all is decreased and has a better viscosity stability. Its hot paste stability and mechanical stability are better than those of native pea starch.
出处
《高分子通报》
CAS
CSCD
北大核心
2016年第11期69-76,共8页
Polymer Bulletin
基金
2015国家星火计划项目(2015GA670008)
黑龙江省科技厅科技特派员项目(GC15B503)
大庆市指导性科技计划项目(S2dfy-2015-53)
关键词
球磨处理
豌豆淀粉
结构
理化性质
Ball-milling treatment
Pea starch
Structure
Physicochemical properties
