【摘要】 研究了亚麻籽粉基本物理机械特性和热特性.结果表明,随亚麻籽粉目数增大,粉碎粒度减少,容积密度减小,休止角增大,滑动摩擦角增大,应用差示扫描量热技术测定不同的亚麻籽含水率下的亚麻籽粉蛋白质变性温度,分析在不同的条件下亚麻籽粉蛋白质变性温度特性.试验表明,亚麻籽粉蛋白质的变性温度较高,在120~133℃之间;亚麻籽蛋白质的变性温度与含水率有密切的关系,随含水率升高而降低.研究结果将为亚麻籽进一步深加工和利用提供一定的理论依据.更多还原

【Abstract】 Flaxseed is abundant in many nutrients,such as polyunsaturated fatty acid,flaxseed gum,and lignan.Flaxseed has been gaining popularity in the health food market because of its reported health benefits and disease preventing properties,Physical properties including volume density,repose angle,sliding friction angle of flaxseed powder and the denaturation temperation of protein.The results showed that volume density decreased and repose angle and sliding friction angle increased with the decrease of crushed granularity.The denaturation temperation of protein in different moisture has been tested by Differential Scanning Calorimetry(DSC).The results show that denaturation temperation of protein is relatively high,which ranging between 129 ℃ and 143 ℃.There is significant relationship between denaturation temperation of protein and the moisture of flaxseed,that is the denaturation temperation of protein is going down while the water content increasing,which will be important theoritical information for further processing and utilization of flaxseed.更多还原