CAJ | 학술논문

以郑麦366淀粉和美硬NS淀粉为原料，通过球磨微细化处理对淀粉的理化特性进行改性。结果表明：球磨时间对淀粉的颗粒特性和淀粉糊特性均有较大影响，随着球磨时间延长，淀粉中损伤淀粉含量增幅较大。球磨6h处理后淀粉颗粒中偏光十字大部分消失；与原淀粉相比，淀粉糊透明度、沉降体积、冻融稳定性均降低，而热水溶解度却呈上升趋势。
이정맥366정분화미경NS정분위원료，통과구마미세화처리대정분적이화특성진행개성。결과표명：구마시간대정분적과립특성화정분호특성균유교대영향，수착구마시간연장，정분중손상정분함량증폭교대。구마6h처리후정분과립중편광십자대부분소실；여원정분상비，정분호투명도、침강체적、동융은정성균강저，이열수용해도각정상승추세。
Zheng Mai 366 starch and U.S. hard NS starchas raw materials,physicochemical propertiesof these starch weremodifiedwere mechanically treated with a ball mill. Results showed thatprolonged ball milling treatment time have great impact on starch particle characteristics and paste properties. Prolonged ball milling treatment time cause the increase of damagedstarch content,and polarization cross of the two kinds of wheat starch mostly disappeared.Compared to native starch, prolonged ball milling treatment time result in the decrease of transparency,sedimentation volume and stability of frost thawing of starch paste,as well as the increase of hot-water solubility.