不同粒径分布对全籽粒玉米粉糊化特性的影响

分析不同粒径大小分布对不同淀粉含量全籽粒玉米粉糊化特性的影响，为其品质分析和加工提供参考依据。选取淀粉含量66%~77%的玉米，通过小型实验磨研磨得到不同粒径的全籽粒玉米粉，研究粒径大小分布、主要成分、损伤淀粉等指标对糊化特性的影响。结果表明，玉米粉的粒径大小和分布对其糊化能力、凝胶特性影响明显，特别是小颗粒粒径大小影响明显，但对回生老化特性影响不显著。平均粒径和小颗粒粒径越小、颗粒表面积越大时，越容易糊化，峰值黏度也越大，玉米粉间糊化能力差异越显著，总淀粉越多、脂肪和蛋白越少也越容易糊化，峰值黏度也越大；小颗粒粒径越小、比表面积越大，凝胶抗剪切能力越差，玉米粉间凝胶特性差异越明显，总淀粉和损伤淀粉含量升高、脂肪和蛋白质降低，也降低凝胶抗剪切能力；粒径大小与分布对玉米粉回生老化特性影响不显著，总淀粉和直链淀粉增加、脂肪减少，提高凝胶回生能力。

Effect of Different Particle Size Distribution on Pasting Characteristics of Whole Kernel Corn

The study was analyzed of the influence of different particle size distribution to the pasting characteristics of corn flour with different starch, the purpose of this study was to provide references for corn quality analysis and processing. The maize kernel from 66% to 77% starch content were ground to corn flour with different particle size distribution. And then, the starch, protein, fat, and damaged starch were analyzed with pasting characteristics in order to compare and analyze the reasons, what was the influence of different particle size distribution on the pasting characteristics of corn flour. The average particle size and distribution of its had significant effect on the pasting ability and gelation properties of corn flour, particularly with the size of small particle size, but that had no significant effect on the retrogradation characteristics of gel. The corn flour should have lower pasting temperature and shorter peaktime, with the smaller average particle size and size of small particle, and then the pasting ability was more significant discrepancy among those flours. At the same time, the corn flour would be easy to pasting with more starch, less fat and protein, those flours should have higher peak viscosity. The size of small particles and the main composition of corn had obvious effect on the gelation properties of corn flour. The shear resistance ability of the corn flour gel could be decreased with the smaller size of small particle and the larger the specific surface area of particles, and then the gelation properties was more significant difference among those flours. Meanwhile, the shear resistance ability of gel would be reducing with more starch and damaged starch, less fat and protein. There had no significant effect on retrogradation characteristics of corn flour with the particle size and distribution of its. The reincarnation capability of gel could be increased by more starch and amylose, or less fat.