机械力化学研究现状及其在小麦制粉中的应用前景

Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling

小麦制粉是将小麦籽粒经粉碎碾磨、分级、混配等工艺制成小麦粉的加工过程。现有的小麦制粉理论认为在制粉过程中,籽粒受到机械力作用后只对其物理性质如粒度、损伤淀粉含量等产生影响,而越来越多的研究表明,粒度的差异不足以解释制粉过程中出现的面粉品质差异。机械力化学是研究固体因受机械力作用而发生的化学或者物理化学变化,这些变化包括物质破碎、粒度减小、晶型变化、化学键变化等,其还能降低部分化学反应所需能量,使反应更易发生,目前已应用于材料表面改性、物理降解等领域。本文综述了机械力化学理论、原理模型,以及机械力化学在合成、降解和改性方面的应用,介绍了小麦制粉基本理论和当前实践过程中遇到的困扰,以及机械力化学在淀粉和蛋白质等谷物大分子成分方面的研究现状,并对机械力化学理论在小麦制粉研究中的应用作出展望。

Wheat milling is a process in which wheat grains are made into wheat flour by crushing,grinding,grading,mixing and other operations.According to the existing theory of wheat milling,mechanical force imposed on wheat grains only affects its physical properties such as grain size and damaged starch content during the milling process.However,accumulating studies show that the difference in grain size is not sufficient to explain the difference in flour quality during the milling process.Mechanochemistry is the study of chemical or physicochemical changes that occur in solids due to mechanical forces.These changes include material fragmentation,particle size reduction,crystal structure destruction,chemical bond change,and so forth,which can reduce the energy required for some chemical reactions,making the reactions easier to occur.Mechanochemistry has been applied to material surface modification,physical degradation,and other fields.This paper summarizes the mechanochemical theory and principle model as well as its application in synthesis,degradation and modification.In addition,it illustrates the basic theory of wheat milling,the problems encountered in current practice,and the current status of the application of mechanochemistry in research on starch and protein and other macromolecular components in cereals.Finally,the application prospects of mechanochemical theory in wheat milling are discussed.