不同粒径分布对全籽粒玉米粉糊化特性的影响

Effects of Different Particle Size Distribution on Pasting Characteristics of Whole Kernel Corn Flour

分析不同粒径大小分布对不同淀粉含量全籽粒玉米粉糊化特性的影响,选取淀粉质量分数66%~77%的玉米,通过小型实验磨研磨得到不同粒径的全籽粒玉米粉,研究粒径大小分布、主要成分、损伤淀粉等指标对糊化特性的影响。结果表明,玉米粉的粒径大小和分布对其糊化能力、凝胶特性影响明显,特别是小颗粒粒径大小影响明显,但对回生老化特性影响不显著。平均粒径和小颗粒粒径越小、颗粒表面积越大时,越容易糊化,峰值黏度也越大,玉米粉间糊化能力差异越显著,总淀粉越多、脂肪和蛋白越少也越容易糊化,峰值黏度也越大;小颗粒粒径越小、比表面积越大,凝胶抗剪切能力越差,玉米粉间凝胶特性差异越明显,总淀粉和损伤淀粉含量升高、脂肪和蛋白质降低,也降低凝胶抗剪切能力;粒径大小与分布对玉米粉回生老化特性影响不显著,总淀粉和直链淀粉增加、脂肪减少,提高凝胶回生能力。

In the present paper,the effects of different particle distributions on the pasting characteristics of corn flour with different starch were studied.The maize kernel from 66%to 77%starch content were grinded to corn flour with different particle distributions.After that,the effects on the indicators of starch,protein,fat,and damaged starch on the pasting characteristics were analyzed.The results indicated that,the particle sizes and distributions obviously affected the pasting characteristics and gel properties of the corn flour.Especially,the effects of particle size are obvious,however,the particle size did not affect the retrogradation and aging characteristics.When the average particle size and the size of the small particles were smaller and the surface of the particles were larger,pasting was easier to happen,and the peak viscosity was larger,at the same time,the pasting ability of the corn flavor was more significant different.Meanwhile,the shear resistance ability of gel would be reducing with more starch and damaged starch,less fat and protein.There had no significant effect on retrogradation characteristics of corn flour with the particle size and distribution.The reincarnation capability of gel could be increased by more starch and amylose,or less fat.