振动超细粉碎机(VSM)是属于微粉化技术的机器。在这项研究中,采用VSM通过改变微粉化时间(15、30、45和60分钟)来生产微粉化木薯淀粉。然后检查微粉化淀粉的结构和物理化学性质。扫描电子显微镜研究表明,微粉化淀粉部分糊化,随着微粉化时间的增加,颗粒尺寸急剧增加。X-射线衍射图显示,在微粉化处理15分钟后,相对结晶度从24.67%(天然)降低至4.13%,之后略有降低。微粉化淀粉的溶解度随着微粉化时间的增加而显著增加,这与淀粉晶体结构的破坏有关。差示扫描量热法研究证实,微粉化淀粉是部分糊化的,微粉化时间为60min时,糊化度提高到81.27%。重均摩尔质量减少了15.0%(15分钟),30.9%(30分钟),55.7%(45分钟),70.5%(60分钟),分别,说明分子结构严重退化。结果表明,微粉化淀粉颗粒的理化变化与淀粉结构的破坏有关。这些观察将提供关于微粉化淀粉及其潜在应用的细节。实际应用:这些观察将提供关于微粉化淀粉及其潜在应用的细节。此外,我们相信当我们知道淀粉的结构时,VSM对其他淀粉的结构和理化性质变化的影响可能通过调整加工时间来预测。
The vibrating superfine mill (VSM) is a machine that belongs to the
micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying
micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when
micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after
micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the
micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was \"partly gelatinized,\" and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.