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超微粉碎处理对糙米粉理化性质的影响
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Study on the effect of superfine grinding on physicochemical properties of brown rice flour
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    摘要:

    研究了超微粉碎处理对糙米粉理化性质的影响。选取经过超微粉碎频率0~40处理的糙米粉为原料,以损伤淀粉含量、粒度分布、水合特性、糊化性质为分析指标,比较不同超微粉碎强度处理的糙米粉物理化学性质的差异性。结果显示,随着超微粉碎频率的增大,糙米粉损伤淀粉含量从7.84%上升到14.58%;粒径D[4,3]从171μm下降到11μm;吸水指数、膨胀势上升,水溶性先上升后下降。RVA结果显示,糙米粉的峰值粘度、谷值粘度、崩解值、最终粘度、回生值均上升,初始糊化温度下降。扫描电镜结果显示,淀粉颗粒破碎、断裂形成许多无规则小碎片,且表面有凹坑。

    Abstract:

    The effect of superfine grinding process on the physicochemical properties of brown rice flour was studied. Taking the samples of brown rice flour treated with different superfine grinding frequencies of 0~40 as raw materials, the damage starch content, particle size distribution, hydration characteristics and gelatinization properties as indexes, the differences of physicochemical properties of these samples were compared. The results showed that with the increase of crushing frequency, damage starch content of brown rice flour increased from 7.84% to 14.58%; particle size of D[4,3] decreased from 171μm to 11μm; the water absorption index and swell power increased, water solubility increased at first and then decreased. The results of RVA showed that peak viscosity, trough viscosity, breakdown value, final viscosity and setback increased, initial gelatinization temperature decreased. The results of scanning electron microscopy showed that the starch granules were crushed to form irregular fractionlet with pits on the surface.

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彭国泰,吴娜娜,谭斌,吴卫国.超微粉碎处理对糙米粉理化性质的影响[J].粮油食品科技,2017,25(2):17-21.

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  • 在线发布日期: 2017-03-23
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