【作者】 田潇凌； 王晓曦； 马森； 孙冰华； 王凤成；

【Author】 Tian Xiaoling;Wang Xiaoxi;Ma Sen;Sun Binghua;Wang Fengcheng;College of Food Science and Engineering,Henan University of Technology;National Engineering Laboratory for Wheat & Corn Further Processing;

【机构】 河南工业大学粮油食品学院； 小麦和玉米深加工国家工程实验室；

【摘要】 普遍认为,机械力研磨作用造成了小麦制粉过程中小麦胚乳的粒度下降。当机械粉碎物料至粒度不再下降时称为该粉碎作用对于粉碎物料的粉碎平衡态,但物料达到粉碎平衡状态之后继续施加机械力对物料造成的影响的研究较少。本研究采用球磨机研磨胚乳颗粒粉至粉碎平衡后,探究研磨时间对于小麦粉结构和性质的影响发现:随研磨时间的增加,小麦粉的粒度不再发生显著性下降,但损伤淀粉含量(DS),直链淀粉含量(AM)和小麦淀粉的相对结晶度(RC)仍随之发生变化(DS上升,AM上升,RC下降);此外,研磨后各样品的峰值黏度和最终黏度都随研磨时间的增加而减小,快速消化淀粉增加,淀粉水解速率上升;通过对研磨后样品颗粒的形态观测(电镜和激光共聚焦),以及以上结果,推测研磨达粉碎平衡后,虽未对粉体颗粒度进行进一步的破碎,但部分改变了淀粉的各级结构比例以及淀粉与淀粉、淀粉与蛋白质之间的结合作用,从而影响了研磨样品的性质。更多还原

【Abstract】 It is generally accepted that the mechanical force grinding action causes the particle size of wheat endosperm to drop during the wheat milling process.When the mechanical crushing of the material until the particle size no longer decreases is called the crushing equilibrium state of this crushing action for the crushed material.However,it is still unclear how the material will be affected by the continued application of mechanical forces after the material has reached a state of comminution equilibrium.In this study,the effect of grinding time on the structure and properties of wheat flour was investigated after grinding the endosperm granule flour to the crushing equilibrium state using a ball mill.It was found that the particle size of wheat flour no longer decreased significantly with increasing grinding time,but the damage starch content(DS),straight chain starch content(AM) and relative crystallinity(RC) of wheat starch still changed accordingly(DS increased,AM increased and RC decreased).In addition,the peak viscosity and final viscosity of each sample after grinding decreased with increasing grinding time,the fast digesting starch increased,and the rate of starch hydrolysis increased.Morphological observations of the sample particles(electron microscopy and laser confocal) were also performed in the study.In conclusion,when the samples reached the comminuted equilibrium state,the continued application of force partially changed the structural ratio of the starch levels and the binding interaction between starch and starch and starch and protein,thus affecting the properties of the ground samples.更多还原