食品与发酵工业2025，Vol.51Issue(12)：44-52,9.DOI:10.13995/j.cnki.11-1802/ts.039928
冷冻球磨处理对荞麦淀粉结构及理化性质的影响
Effect of freezing ball milling treatment on structure and physicochemical properties of buckwheat starch
摘要
Abstract
As a non-thermal processing method,frozen ball milling has the advantages of environmental protection,safety,and con-trollability,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 in-crease 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 significant-ly,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.关键词
荞麦淀粉/冷冻球磨/结构/理化性质/热力学Key words
buckwheat starch/freezing ball milling/structure/physicochemical properties/thermodynamics引用本文复制引用
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):44-52,9.基金项目
国家自然科学基金项目(32172162) （32172162）
安徽农业大学稳定与人才引进项目(rc352008,rc352212) （rc352008,rc352212）
安徽省重点研究与开发计划项目(2023n06020038,2023n06020039) （2023n06020038,2023n06020039）
安徽省高等学校科学研究重点项目(2024AH050479) （2024AH050479）
