研究了经球磨处理后的玉米淀粉的成糊温度和峰值黏度.通过单因素试验和响应面法分析研究了球磨淀粉量,球磨转速和球磨时间对玉米淀粉成糊温度和峰值黏度的影响.结果表明:回归模型能很好地反映各因素水平与成糊温度和峰值黏度之间的关系;淀粉的成糊温度和峰值黏度随淀粉量的增加而升高,随球磨速度的增加和球磨时间的增长而下降;三因素对成糊温度的影响顺序为淀粉量>转速>球磨时间;三因素对峰值黏度的影响顺序为淀粉量>球磨时间>转速.结晶性研究和粒度分布结果表明,球磨后淀粉的结晶性下降,平均粒径上升,成糊温度和峰值黏度的变化是因为球磨改变了淀粉的结晶性及淀粉分子结构.

The pasting temperature (PT) and peak viscosity (PV) of maize starch obtained by ball-mill tech-nique were investigated. Single factor experiments and Response Surface Design (RSD) were used to study the effects of starch content, ball-mill speed, and ball-mill time on PT and PV. The results indicated that the generated regres-sion models well represented the relationship between the variables. The results also showed that increase in starch content resulted in PT and PV increase, whereas increase in ball-mill speed and time led to PT and PV decrease. The order of effect on PT was starch content > ball-mill speed > ball-mill time; the order of effect on PV was starch con-tent > ball-mill time > ball-mill speed. The study of crystalline and granule size distribution showed that after ball-mill treatment, the crystallization decreased with an increase in particle size. This indicated that the changes of PV and PT is resulted from changes of starch crystallization and structure.