Structure and Physicochemical Properties of Waxy Maize Starch by Jet Mill

Li-dong WANG; Fang KOU; Ting-ting LIU

doi:10.14028/j.cnki.1003-3726.2017.02.008

您当前的位置：

首页 >

文章列表页 >

Structure and Physicochemical Properties of Waxy Maize Starch by Jet Mill

更新时间：2022-09-06

- Structure and Physicochemical Properties of Waxy Maize Starch by Jet Mill
- Polymer Bulletin Vol. 30, Issue 2, Pages: 56-63(2017)
- 作者机构：
  
  1.黑龙江八一农垦大学国家杂粮工程技术研究中心，大庆 163319
  2.东北农业大学食品学院，哈尔滨 150030
- 作者简介：
- 基金信息：
- DOI：10.14028/j.cnki.1003-3726.2017.02.008
  CLC：
- Published：01 February 2017，
  
  Received：11 July 2016，
  
  Revised：24 October 2016，
扫描看全文
Li-dong WANG, Fang KOU, Ting-ting LIU. Structure and Physicochemical Properties of Waxy Maize Starch by Jet Mill. [J]. Polymer Bulletin 30(2):56-63(2017)
DOI：

Li-dong WANG, Fang KOU, Ting-ting LIU. Structure and Physicochemical Properties of Waxy Maize Starch by Jet Mill. [J]. Polymer Bulletin 30(2):56-63(2017) DOI： 10.14028/j.cnki.1003-3726.2017.02.008.

摘要

为探究气流超微粉碎对蜡质玉米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、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微细化处理后蜡质玉米淀粉颗粒形貌、晶体结构和理化性质。结果表明，淀粉粒径明显变小，微细化蜡质玉米淀粉粒度中位径减小到6.43μm，粉碎后淀粉颗粒仍为A型结构，颗粒结晶结构被破坏，由多晶态向无定形态转变，粉碎过程淀粉无新的基团产生；热焓值、糊化温度均降低，热糊稳定性好；持水能力增加，冻融稳定性好，微细化蜡质玉米淀粉具有较好的热糊稳定性和冷糊力学稳定性。

Abstract

The structure and physicochemical properties of waxy maize starch in a fluidized bed opposed jet mill 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 waxy maize starch granular median diameter is decreased 6.43μm

starch granules lose smoothness on surface and become rough. The crystal structure of waxy maize starch is a-type structure and 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. Compared with native starch

all other property factors of micronized waxy maize starch

such as the water binding capacity and freeze-thaw stability are significantly increased. Its hot paste stability and mechanical stability are better than those of native waxy maize starch.

关键词

气流粉碎蜡质玉米淀粉结构理化性质

Keywords

Jet millWaxy maize starchStructurePhysicochemical properties

references

更多指标>

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Structure and Physicochemical Properties of Pea Starch by Ball-millling Treatment

Application of Gaussian Software in Teaching of Polymer Chemistry

The Relationship between Polymer Structure and Properties-key Points to the Structure

Structure and Properties of Modified Diatomite/Rubber Composites

Changes of Components and Structure of Natural Rubber Latex in the Preparation Process of Centrifugal Concentrated Latex Production

Related Author

No data

Related Institution

College of Materials Science and Engineering, Qingdao University

College of Material Science and Technology, Zhejiang University of Technology

College of Materials Science and Engineering, Qiqihar University

College of Materials and Chemical Engineering , Hainan University

Key Laboratory Advanced Materials of Tropical Island Resources,Ministry of Education

⁰