微细化木薯淀粉糊特性研究

采用真空球磨设备,以食用木薯淀粉为原料制备不同粒度梯度的微细化淀粉,对因淀粉颗粒粒度效应引起的微细化淀粉糊化特性、聚集态结构、冻融性、溶解度等的改变进行表征。木薯淀粉经微细化处理后,其黏度变化趋势与原淀粉基本相同,糊化温度、峰值黏度及保温过程中黏度下降幅度等均随淀粉颗粒粒度的降低而呈下降趋势。微细化后木薯淀粉黏度的热稳定性显著提高,凝胶冷稳定性及溶解度有所提高,冻融稳定性与原木薯淀粉接近。

Study on paste properties of micronized cassava starch

The study was carried out in order to determine and establish the functional characters of micronized starch prepared from food-grade cassava starch using a vacuum ball-grinding machine.Particular tokens have been made on the changes of gelatinization property of micronized starch,structure of aggregation state,property of freeze-thawing,solubility,etc.,caused by the granularity effect of starch granules.The viscosity variation trend of micronized cassava starch is almost the same as native starch.But the gelatinized temperature,peak viscosity,and the decreasing amplitude of viscosity during heat preservation process are all decreased along with granularity reduction of starch granules.The stability of hot cassava starch paste is remarkably improved after micronization.Its freeze-thawing stability is very close to the native cassava starch.Simultaneously,the cold stability of gels and solubility are also improved after micronization of cassava starch.