CAJ | 학술논문

为研究振动式超微粉碎处理时间对绿豆淀粉理化性质的影响，提高淀粉类制品中抗性淀粉的含量，该文以绿豆淀粉为研究对象，通过振动式超微粉碎处理，研究了处理时间对样品的粒度分布、结晶度、溶解度、膨润力、凝沉性、老化值及提高抗性淀粉形成等性质的影响。研究结果表明：随着振动式超微粉碎处理时间的延长，绿豆淀粉颗粒的平均粒径、中位径（D50）和粒径分布的离散度增大，比表面积总体呈下降趋势；淀粉晶体的有序化程度降低，无定形化程度逐渐增强；在同一温度下，样品的溶解度大幅增加，同一处理时间的绿豆淀粉其溶解度随着温度的升高不断增加，低温膨润力随处理的时间延长而增加，高温膨润力随处理的时间延长而降低，且随着处理时间的延长，温度对膨润力的影响逐渐减小；绿豆淀粉糊的凝沉程度变高、凝沉速度变快，超微处理20 min可明显提高绿豆淀粉的老化程度，对提高抗性淀粉的形成具有促进作用，该研究为绿豆抗性淀粉的生产、提高绿豆淀粉制品中抗性淀粉含量的工艺改进提供了理论依据及技术支撑。
위연구진동식초미분쇄처리시간대록두정분이화성질적영향，제고정분류제품중항성정분적함량，해문이록두정분위연구대상，통과진동식초미분쇄처리，연구료처리시간대양품적립도분포、결정도、용해도、팽윤력、응침성、노화치급제고항성정분형성등성질적영향。연구결과표명：수착진동식초미분쇄처리시간적연장，록두정분과립적평균립경、중위경（D50）화립경분포적리산도증대，비표면적총체정하강추세；정분정체적유서화정도강저，무정형화정도축점증강；재동일온도하，양품적용해도대폭증가，동일처리시간적록두정분기용해도수착온도적승고불단증가，저온팽윤력수처리적시간연장이증가，고온팽윤력수처리적시간연장이강저，차수착처리시간적연장，온도대팽윤력적영향축점감소；록두정분호적응침정도변고、응침속도변쾌，초미처리20 min가명현제고록두정분적노화정도，대제고항성정분적형성구유촉진작용，해연구위록두항성정분적생산、제고록두정분제품중항성정분함량적공예개진제공료이론의거급기술지탱。
Mung bean starch processed by different superfine grinding times was studied to demonstrate the effects of superfine grinding processing with high frequency vibration on its retrogradation properties. In this research, the structure and properties of Mung bean starch, such as particle size distribution and crystallinity, were analyzed. The properties of starch retrogradation, including the solubility, swelling power, retrogradation property, and retrogradation value, were studied, and the contents of resistant starch obtained by retrogradation processing were comparatively analyzed. This study provided theoretical basis and technical support for improving the content and processing technology of resistant starch in Mung bean starch products, respectively. The results show that: As the vibrating superfine grinding processing time increased from 10 to 50 minutes, the average particle size, median diameter (D50), and dispersion of Mung bean starch granules increased while the specific surface area decreased. As the vibrating superfine grinding processing time increased from 10 to 50 minutes, the feature of peak diffraction in the diffractogram gradually weakened, including the widened half peak width and decreased peak intensity. The crystallinity decreased from 32.6% to 5.4%, and the crystal ordering level decreased while its amorphous level increased. As the vibrating superfine grinding processing time increased from 10 to 50 minutes, the water solubility of the samples showed a significant increase at the same measuring temperature. Furthermore, the water solubility of the Mung bean starch also increased with increasing temperatures at the same superfine grinding processing time. With increasing processing time, the swelling power of the Mung bean starch increased at a lower temperature (25℃, 50℃) and decreased at a higher temperature (75℃, 95℃). The results showed that the effects of temperature on the swelling power weakened with the increasing processing time. The retrogradation level and rate of Mung bean starch increased with prolonged time when samples were processed using the vibrating superfine grinding within 30 minutes. However, after being processed for 40 minutes, it took a longer time for the microcrystalline starch to sedimentate. Furthermore, the solution system was opaque, and the chain segments that formed the flocculation became smaller. Although the sedimentation volume decreased, the conclusion that the retrogradation capabilities had improved could not be made. As the vibrating superfine grinding processing time increased from 10 to 50 minutes, the retrogradation value of Mung bean starch increased and reached its peak value at 20 minuets and then decreased gradually. The moderate time for superfine processing improved the retrogradation level of Mung bean starch. However, the starch molecules were hard to recrystallize and retrogradate after long-time superfine processing and formed stable starch paste. As the vibrating superfine grinding processing time increased, the resistant starch content of Mung bean increased and reached its peak value at 20 min and then decreased. The moderate time for superfine processing could improve the formation of the resistant starch of Mung bean. It was not a simple physical refining process for starch to be processed by superfine grinding with high frequency vibration. It was a homeostasis process that changed the complex energy conversion and starch properties. Therefore, the processing time was particularly important for the changing of the sample’s properties in the superfine processing of Mung bean starch.