The effects of different freezing(-18～-10 ℃)ball milling time on structure and physico-chemical properties of black rice starch were analyzed.The results showed that with the increase of freez-ing ball milling time,the surface of black rice starch particles became rough and lost its original integri-ty,the relative crystallinity of black rice starch decreased from 38.25％to 1.63％,R1047/1022 decreased,the half width peak of Raman spectrum at 480 cm-1increased from 11.39 to 13.59,the degree of orde-ring decreased,the polarization cross gradually blurred or even disappeared,the particle size increased,the cold water solubility and expansion degree significantly increased(P＜0.05),the viscosity and disinte-gration value significantly decreased(P＜0.05),and the enthalpy value(ΔH)decreased from 9.48 J/g to 2.24 J/g.
关键词
黑米淀粉/冷冻球磨/结构性质/理化性质
Key words
black rice starch/freezing ball milling/structure property/physicochemical property
维普
万方数据