超微粉碎锥栗淀粉理化性质变化.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.6 超微粉碎锥栗淀粉的理化性质变化 谢涛，杨春丰，亢灵涛，唐正辉，高娟 （湖南工程学院化学化工学院，湖南湘潭411104） 摘要：研究了超微粉碎对锥栗淀粉理化性质的影响。实验结果表明，随着超微粉碎时间的延长，锥栗淀粉颗粒的粒径、结晶度、 膨胀度、糊化温度范围、糊化焓减小，溶解度与酶解率增加；当超微粉碎达到60 min 后，淀粉颗粒粉碎达到极限，其结晶结构全部 被破坏成为无定形结构，从35 ℃左右开始糊化，至62 ℃左右时已完全糊化，溶解度将近60%，α-淀粉酶的酶解率超过70% 。当超 微粉碎达到75 min 时，更多的细微粒子发生团聚，粒径为0~5 μm 的细微颗粒明显减少，而粒径大于25 μm 的大颗粒增加。超微粉碎 既破坏了淀粉颗粒的表观结构，也破坏了其结晶结构，使之变成了无定型态，大大改善了其糖化、酒精发酵特性；锥栗淀粉经60 min 超微粉碎处理后，其免蒸煮的液化-糖化发酵工艺发酵96 h 的酒精产量达到13.64%，而直接糖化发酵工艺发酵108 h 后酒精产量也可 达12.32%。 关键词：锥栗淀粉；超微粉碎；理化性质 文章篇号：1673-9078(2014)6-121-125 Changes of Physicochemical Properties of Superfine Grinding Starch from Castanea henryi XIE Tao, YANG Chun-feng, KANG Ling-tao, TANG Zheng-hui, GAO Juan (College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China) Abstract: Effects of superfine grinding on physicochemical properties of Castanea henryi starch were studied. The results demonstrated that along with prolonging the superfine grinding time, particle diameters, crystallinity degrees, dilatations, gelatinization temperature ranges and gelatinization enthalpies of C. henryi starches decreased, while their solubilities and enzymatic hydrolyzation rates increased. When the superfine grinding time was up to 60 min, starch granules were shattered to limit, their crystalline structures destroyed and all became amorphous structures; the gelatinization temperature range was from 35 ℃ to 62 ℃, solubilities were close to 60% and enzymatic hydrolyzation rates were beyond 70%. Moreover, when the superfine grinding continued to 75 min, more fine particles got together, particle size of 0~5 μm decreased significantly, while particle size greater than