食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 44 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039928

研究报告

冷冻球磨处理对荞麦淀粉结构及理化性质的影响

  • 徐慧 ,
  • 吴宗俊 ,
  • 赵忠云 ,
  • 韩嵊峻 ,
  • 郝宗围 ,
  • 郑明明 ,
  • 周裔彬 ,
  • 杜逸群 ,
  • 余振宇
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  • (安徽农业大学 食品与营养学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省特色农产品高值化利用工程研究中心,茶树种质创新与资源利用全国重点实验室,安徽 合肥,230036)
第一作者:硕士研究生(余振宇讲师和杜逸群教授为共同通信作者,E-mail:yuzhenyuHF@163.com;duyiqun@ahau.edu.cn)

收稿日期: 2024-05-19

  修回日期: 2024-09-21

  网络出版日期: 2025-07-11

基金资助

国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008,rc352212);安徽省重点研究与开发计划项目(2023n06020038,2023n06020039);安徽省高等学校科学研究重点项目(2024AH050479)

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Effect of freezing ball milling treatment on structure and physicochemical properties of buckwheat starch

  • XU Hui ,
  • WU Zongjun ,
  • ZHAO Zhongyun ,
  • HAN Shengjun ,
  • HAO Zongwei ,
  • ZHENG Mingming ,
  • ZHOU Yibin ,
  • DU Yiqun ,
  • YU Zhenyu
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  • (College of Food and Nutrition, Anhui Agricultural University, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Hefei 230036, China)

Received date: 2024-05-19

  Revised date: 2024-09-21

  Online published: 2025-07-11

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摘要

冷冻球磨作为一种非热处理的加工方式,具有环保、安全和可控的优点,在实际生产中改良淀粉基食品方面发挥着重要作用。为探究冷冻球磨处理对荞麦淀粉结构及理化性质的影响,以不同球磨时间处理的荞麦淀粉为研究对象,采用扫描电镜、快速黏度仪、红外光谱仪和流变仪等仪器,分析球磨处理对荞麦淀粉性质改变的前后差异。结果表明,淀粉颗粒在球磨后受损,出现聚结成块的现象,表现为粒径的明显增大;在理化性质方面,吸水能力、冷水溶解度和膨胀度都有不同程度升高;红外和X-衍射结果表明短程有序结构被破坏,淀粉颗粒状态从有序转向无序,偏光十字特性消失,淀粉结晶度从24.75%降至4.49%;在热力学方面,球磨处理后荞麦淀粉的热稳定性和冷糊稳定性优于原淀粉;随着球磨时间的延长,荞麦淀粉的热焓值显著下降,其储能模量和损耗模量均降低。该研究表明冷冻球磨处理能够调控荞麦淀粉的性质,相关结果可为淀粉精深加工提供理论依据。

关键词： 荞麦淀粉; 冷冻球磨; 结构; 理化性质; 热力学

本文引用格式

徐慧 , 吴宗俊 , 赵忠云 , 韩嵊峻 , 郝宗围 , 郑明明 , 周裔彬 , 杜逸群 , 余振宇 . 冷冻球磨处理对荞麦淀粉结构及理化性质的影响[J]. 食品与发酵工业, 2025 , 51(12) : 44 -52 . DOI: 10.13995/j.cnki.11-1802/ts.039928

Abstract

As a non-thermal processing method, frozen ball milling has the advantages of environmental protection, safety, and controllability, and plays an important role in improving starch-based foods in actual production.To investigate the effects of frozen ball milling treatment on the structure and physicochemical properties of buckwheat starch, buckwheat starch was treated with different ball milling time, with the usage of scanning electron microscopy, fast viscometer, infrared spectrometer, rheometer, and other instruments, aiming to analyze the change of the properties of buckwheat starch before and after the ball milling treatment.Results showed that the starch granules were damaged after ball milling, and the phenomenon of agglomeration and clumping appeared, which was manifested in the obvious increase in particle size.In terms of physicochemical properties, the water absorption capacity, cold water solubility, and swelling degree were elevated to different degrees.The infrared and X-diffraction results showed that the short-range ordered structure was destroyed, the starch granule state was shifted from ordered to disordered, the polarized cross characteristic disappeared, and the starch crystallinity was reduced from 24.75% to 4.49%.Thermodynamically, the thermal stability and cold paste stability of buckwheat starch after ball milling treatment was better than the original starch.With the growth of ball milling time, the enthalpy of buckwheat starch decreased significantly, and its storage modulus and loss modulus were reduced.This study shows that frozen ball milling treatment can regulate the properties of buckwheat starch and provides a theoretical basis for the deep processing of starch.

Key words： buckwheat starch; freezing ball milling; structure; physicochemical properties; thermodynamics

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