处理温度_时间和物料粒度对玉米煳化度的影响.pdfVIP

, Journ l ofAnhuiAgr.i Sci. 2010, 38( 6): 2836- 2837, 2892 李菲菲 卢瑶 # * 王伟, 王洪荣 , 朱素华, 宋荣渊, 董淑红, 谢铮 (, 225009) [目的] 研究玉米淀粉糊化度的影响因素[方法] 以 度时间和物料粒度为 3 个不同的因素, 利用 3因素各水平试验设计, 研 究了它们对玉米淀粉糊化度的影响[结果] 粒度 度和时间及其两两互作和三者的互作均对玉米淀粉糊化度有极显著影响单因 素试验表明, 20 目淀粉的糊化度平均值最高; 90 e 下处理淀粉的糊化度平均值最高; 处理 10 m in淀粉的糊化度平均值最高两因素互 作比较表明, 粒度为 20 目, 处理 度为 90 e 淀粉的糊化度平均值最高; 粒度为 40目, 处理 10 m in淀粉的糊化度平均值最高; 在 90 e 下 处理 10 m in淀粉的糊化度平均值最高三因素互作比较表明: 粒度为 20目, 90 e 下处理 10 m in淀粉的糊化度平均值最高, 可达 85% [结论] 该研究为山区的饲料生产和畜牧业发展提供了支持 玉米; 度; 时间; 物料粒度; 糊化度 S513 A 0517- 6611( 2010) 06- 02836- 02 Influences of Processing Temperature, Tim e and M aterial Particle Size on Gelatinization Degree of Corn WANGW ei et a l ( College of Anmi l Science nd T echnology, Y ngzhou U niversity, Y ngzhou, Ji ngsu 225009) Abstract [ Objective] The mi w s to study the influence f ctors of gel tiniz tion degree of corn st rch. [M ethod] W ith temper ture, tmi e nd m ter i l p rticle size s 3 different f ctors, their influences on the gel tiniz tion degree of corn st rch were studied by determ in ing gel tin-i z tion degree nd using 3-f ctor nd e ch-level test design. [ Result] The p rticle size, temper ture, tmi e, theirp irw ise inter ctions nd tr-i dic inter ctions ll h d ex tremely sign ific nt influence on the gel tin iz tion degree of corn st rch. The single f ctor exper mi ents showed th t the ver ge gel tiniz tion degree of st rch p rticles p ssed through 20-pore screenerw s highest, th t of st rch processed t 90 e w s highest nd th t of st rch processed for 10 m in w s highest. The com p rison of p irw ise inter ctions show ed th t the ver ge gel tiniz tion degree of st rch p rticles p ssed through 20-pore screener nd processed t 90 e w s highest, th t of st rch p rticles p ssed through 40-pore scr