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当前位置:摇钱树娱乐-新闻动态-骏程百科-中药微粉机对于绿豆淀粉老化值产生哪些影响?

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中药微粉机对于绿豆淀粉老化值产生哪些影响?

1。超细粉碎对绿豆淀粉老化值的影响
1. Effect of Ultrafine Crushing on Aging Value of Mung Bean Starch
淀粉老化的本质是静态过程中,糊化后的淀粉分子自动有序排列,氢键结合成束,降低溶解性。直链和支链分子的分支趋于平行排列,相互靠近,通过氢键相互结合形成混合微晶梁。
The essence of starch aging is that in the static process, the gelatinized starch molecules are arranged automatically and orderly, and hydrogen bonds are combined into bundles to reduce solubility. Branches of straight and branched chain molecules tend to be arranged in parallel, close to each other, and form hybrid microcrystalline beams through hydrogen bonding.
绿豆淀粉的老化值由凝胶的含水量反映出来。随着超显微处理时间的延长,降水量逐渐增加,20分钟内达到高值,然后逐渐减少。可以看出,适度的超微处理时间可以提高绿豆淀粉的老化程度,而长期的超微处理可以降低绿豆淀粉的老化程度。其原因可能是适度的超显微处理可以切断淀粉颗粒非晶态区的部分支链淀粉分子,加速淀粉链的再凝聚和微晶束的形成,使淀粉分子内的束缚水自由释放,从而提高淀粉的稳定性。绿豆淀粉的老化程度,经过长期的超微处理后,淀粉分子量增加。分子链被分解成小分子,小分子链不容易形成分子间氢键,也不容易再结晶。超细淀粉糊更稳定,不易老化。
The aging value of mung bean starch is reflected by the water content of the gel. With the prolongation of ultramicro-treatment time, precipitation gradually increased, reached a high value within 20 minutes, and then gradually decreased. It can be seen that the aging degree of mung bean starch can be improved by appropriate ultratreatment time, while the aging degree of mung bean starch can be reduced by long-term ultratreatment. The reason may be that moderate ultramicro-treatment can cut off some amylopectin molecules in the amorphous region of starch granules, accelerate the re-coagulation of starch chains and the formation of microcrystalline bundles, and free release of bound water in starch molecules, thus improving the stability of starch. The aging degree of mung bean starch increased after long-term ultramicro-treatment. Molecular chains are decomposed into small molecules, which are not easy to form intermolecular hydrogen bonds and recrystallize. Ultrafine starch paste is more stable and not easy to aging.
2。超微粉碎时间对抗性淀粉形成的影响
中药低温粉碎机
2. Effect of Ultra-fine Crushing Time on the Formation of Resistant Starch
不同超细粉碎时间对抗性淀粉形成的影响。超细粉碎处理后的抗性淀粉含量随着时间的延长在0-20分钟内逐渐增加,但随着处理时间的延长在30-50分钟内逐渐减少,其原因可能是超细粉碎改变了绿豆淀粉中的直链淀粉含量。离子处理。淀粉粉与支链淀粉的比例、回生率和淀粉粒数有关。
The effect of different ultrafine grinding time on the formation of resistant starch. The content of resistant starch increased gradually in 0-20 minutes with the extension of time, but decreased gradually in 30-50 minutes with the extension of time. The reason may be that the content of amylose in mung bean starch was changed by ultra-fine comminution. Ion treatment. The ratio of starch powder to amylopectin, the retrogradation rate and the number of starch grains are related.
在木薯淀粉粉碎试验中,发现支链淀粉比直链淀粉更容易物理破碎。粉碎处理可以减少支链淀粉的分支,增加直链淀粉和中间组分。直链淀粉具有运动快、扩散快、聚集困难等特点,是糊化淀粉糊中难以聚集的短分子链段直链淀粉。直链淀粉分子间排斥度高,聚集困难,在糊化淀粉糊中容易再生形成抗性淀粉。绿豆淀粉中直链淀粉分子段的适度还原有利于抗性淀粉的形成,但过多的超细粉碎也会使直链淀粉分子段的数量减少,使直链淀粉难以形成双螺旋,反之,降低了蛋白质的含量。D的抗性淀粉。
In the crushing test of cassava starch, it was found that amylopectin was easier to crush than amylose. Crushing treatment can reduce the branch of amylopectin and increase amylose and intermediate components. Amylose is a short molecular chain amylose which is difficult to aggregate in gelatinized starch paste because of its fast movement, fast diffusion and difficult aggregation. Amylose has high intermolecular repulsion and difficult aggregation. It is easy to regenerate resistant starch in gelatinized starch paste. Moderate reduction of amylose segments in mung bean starch is beneficial to the formation of resistant starch, but excessive ultrafine comminution will also reduce the number of amylose segments, making it difficult for amylose to form double helix, on the contrary, reducing the content of protein. D resistant starch.
结果表明,超细处理20分钟可提高绿豆淀粉的老化程度,改善绿豆淀粉的形成。表明振动超细粉碎是提高淀粉制品中抗性淀粉含量的有效预处理方法。
The results showed that the aging degree of mung bean starch and the formation of mung bean starch could be improved by ultrafine treatment for 20 minutes. The results show that vibration superfine grinding is an effective pretreatment method to improve the content of resistant starch in starch products.
振动超细粉碎可以促进淀粉制品的老化,即形成抗性淀粉。可用于改进抗性淀粉的制备工艺。超细粉碎时间是影响样品性能变化的重要因素。在加工过程中应注意。
Vibration superfine grinding can promote the aging of starch products, that is, to form resistant starch. It can be used to improve the preparation process of resistant starch. Ultrafine grinding time is an important factor affecting the performance of samples. Attention should be paid to the process.

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