绿豆原淀粉.doc

碾轧对淀粉机械力化学效应 摘 要以绿豆淀粉为原料，通过扫描电镜 (SEM)、偏光显微镜 (PLM)、激光扫描共聚焦显微镜 (M)、X-射线衍射 (XRD)、差示扫描量热仪 (DSC)、快速黏度分析仪 (RVA)等手段研究碾轧处理对淀粉结构和性质影响，探究其相互关系并揭示碾轧对绿豆淀粉机械力化学效应。结果表明，碾轧处理3 h时碾轧处理9 h时，颗粒表面形成球状起，膨胀度、峰值下降碾轧处理h时根据机械力化学相关理论推断淀粉颗粒内部依次经过了受力阶段、聚集阶段、团聚阶段。 关键词碾轧绿豆淀粉机械力化学效应理化性质结构 中图分类号：TS231 文献标志码：A 文章编号： Mechanochemical Effect of Rolling on Mung Bean Starch Niu Kai Li Guixiao Dai Yangyong* Dong Haizhou* Hou Hanxue Zhang Hui Liu Chuanfu (College of Food Science and Engineering，Shandong Agricultural University, Tai’ an 271018) Abstract　Using mung bean starch as raw materials, the effect of rolling on structure and physicochemical properties of mung bean starch was investigated by scanning electron microscope (SEM), polarizing microscope (PLM), confocal laser scanning microscope (CLSM), X-ray diffraction (XRD), differential scanning calorimeter (DSC), and rapid visco analyser (RVA). The mechanochemical effect of milling on mung bean starch was revealed. The results showed that the amorphous and part of the crystalline regions of mung bean starch was destroyed by rolling treatment 3~6 h, which led to the increase of water solution index, welling power, transparency and a significant reduction of gelatinization enthalpy. With the increasing of processing time, recrystallization was happened inside starch granules. At the same time, some bulbous protuberances had formed on the granule surface. And welling power, transparency, peak viscosity presented a significant decrease. Furthermore, water solution index, enthalpy and gelatinization temperature of the mung bean starch increased. As the rolling processing time increased to 12 and 24 h, crystal structure had been severely damaged. Meanwhile, the particle morphology of starch underwent serious change in accompany with water solution index and transparency was increased. But opposite trends were found in enthalpy and welling power. According to the theory of mechanochemistry, loading, aggregation and agglomeration effects occ