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1 5 7 Vol. 5 No Journal of Food Safety and Quality Jul., 2014 杨宏志 *, 刘凤亮 (, ) 摘要 : 目的, 方法,, : 结果, 24 h, 350 r/min, 0.35 g/ml 结论, : ; μm, 2.7%, 关键词 : ; ; ; Optimization of micronization technology for potato starch with a ball-grinding method YANG Hong-Zhi *, LIU Feng-Liang (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing , China) ABSTRACT: Objective To investigate the influence of various conditions on the effect of micro-miniaturization of potato starch after food-grade potato starch was micronized with a ball-grinder. Methods With the particle size of potato starch as experimental indexes, the quadratic orthogonal regression experiments were designed, and the regressive equations concerning the experimental indexes and experimental parameters were obtained for grinding process. According to the influence of experimental parameters on the particle size of potato starch, the order of parameters is, milling time > rotary speed > mass concentration. The most appropriate conditions for the process of micronization of potato starch were obtained according to the results of a series of grinding experiments carried out with ball-grinder. Results The conditions mentioned above were milling time 24 h, rotary speed 350 r/min and mass concentration 0.35 g/ml, respectively. Conclusion Quadratic regression orthogonal rotation combination test results showed that the main impact of the order of potato starch miniaturization process factors were: the milling time, ball speed and starch concentration; starch grain size under optimal conditions for μm, return model predicted deviation was 2.7% with a higher prediction accuracy. KEY WORDS: ball-grinding method; micronization; potato starch; technology optimization * 通讯作者 :,, @qq.com *Corresponding author: YANG Hong-Zhi, Professor, College of Food Science of Heilongjiang Bayi Agricultural, No.2, Xinyang Road, Hi-tech Industrial Development Zone, Daqing , China @qq.com

2 7, : 引言 [1], [2] [3],, [4,5],,, [6,7],,,, Stark [8], Evers [9] (micronized potato starch, MPST) MPST, [10], [11],,, [12],,,,,,,,, MPST MPST ( ), MPST, 2 实验材料与方法 2.1 实验材料及仪器 : (, ); (, ) (scanning electron microscope, SEM)( 1 kv 1000 ), ( 1), X 1, 2 1 SEM Fig. 1 SEM micrographs of native potato starch SEM: scanning electron microscope : QM-1SP2( ); Mastersizer 2000 (Malvern, UK); NDJ-8S ( ); LG10-2.4A ( ); HH SY21-Ni ( ); TU-1810 ( ); (); JA5003 ( ) 2.2 实验方法, 3 MPST Mastersizer 2000,, 2000 r/min,,,,,

3 Table 1 表 1 马铃薯原淀粉的颗粒性质及结构特性 Granular properties and structure properties of native potato starch /μm /m 2 kg -1 /% X / ~ B X 24/ Fig. 2 2 Particle size distribution of native potato starch 3 单因素实验 : 0.4 g/ml 300 r/min, MPST ( ) (12~24 h),,, 24 h μm; (24~30 h),,,,,,,, 24 h, 3 : 0.4 g/ml 6 h, MPST ( ) 100~350 r/min,,, 350 r/min, μm 350~500 r/min,,,, 350 r/min, 4 : 6 h 300 r/min, MPST ( ) 10%~35%,, 35%, μm 35%~50%,,,,

4 7, : 2051, 35%, 5 3, 3, 2 3 Table 2 表 2 因素水平编码表 The table of factors and levels X 1 / h X 2 / (r min -1 ) X 3 /(g ml -1 ) j Fig. 3 3 Influence of ball-grinding time on the medial diameter of micronized potato starch 表 3 Table 3 二次回归正交旋转组合试验结果 Results of orthogonal rotatable central composite design /h /(r min -1 ) /(g ml -1 ) /% Fig. 4 4 Influence of ball-grinding rotate speed on the medial diameter of micronized potato starch Fig. 5 Influence of starch concentration on the medial diameter of micronized potato starch 4 二次回归正交旋转组合试验,

5 SAS System 8.2,, F=384.06, P=0.000, 0.01 F, F=1.09, 0.05 F, F 0.01 F,, 4 5 表 6 二次回归模型参数 Table 6 The model parameter of quadratic regression t P X X X X 1 * X Table 4 表 4 回归方程的方差分析表 The table of analysis of orthogonal test on regression equation X 2 * X X 2 * X X 3 * X F P Table 5 表 5 回归方程各项的方差分析表 The table of analysis of orthogonal test on regression equation F P : Y= X X X X X 2 X X X 3 X X 3 X X 3 (1) Y, X 1, X 2, X 3 F 1 =384.06, P=0.000, F 2 =1.09, P=0.433, , ;, 7 X 3 * X X 3 * X 表 7 马铃薯淀粉最优制备条件及粒度 Table 7 The optimal preparation conditions and granularity of micronized potato starch ( 24.4 h r/min 0.36 g/ml), μm, 2%, (1) μm,, 2.7%,, : 24 h 350 r/min 0.35 g/ml 5 结论, : ; : 24 h 350 r/min 0.35 g/ml, μm; 2.7%,

6 7, : 2053 参考文献 [1] Christopher LC, Zhang PY. Micronized starch and its preparation method [P]. CN A, [2] Stute R, Klinger RW, Boguslawski S, et al. Effects of high pressures treatment on starches [J]. Starch/Stärke, 1996, 48(11/12): [3] Joanna S, Franciszek K, Piotr T. Deep-freezing of potato starch [J]. Int J Biol Macromol, 2000, 27(4): [4] Ren G, Mao Z, Li D, et al. Experimental study on preparation of micronized starch with vacuum ball-grinding method[c]. IFT Annual Meeting, 2005, 6: [5] Grażyna L, Soral-Śmietana M. Starch modification by iterated syneresis[j]. Carbohyd Polymers, 2004, 56(4): [6],,,. [J]., 2001, 22(2): Hu F, Chen L, Wen QB, et al. Starch ultra-micronization model.the domestic and foreign research situation and prospect [J]. J Zhengzhou Inst Technol, 2001, 22(2): [7],,. [J]., 1999, 12: Chen L, Wen QB, Ye JD. A study on the micronization and partical appearance of tapioca starch [J].Cereal Feed Ind, 1999, 12: [8] Stark JR. The effect of physical damage on large and small barlery starch granules [J]. Starch, 1986, 38(11): [9] Evers LW. Determination of the properties of wheat starch by DSC [J]. Starch, 1996, 48 (6): [10],,. [J]., 2002, 7: Hu F, Li PF, Chen L. Study on the Rheological Properties of Micronized Potato Starch [J]. Cereal Feed Ind, 2002, 7: [11], [M]. :, Nikuni Jirō. Starch science manual [M]. Beijing: Light Industry Press, [12],.[J]., 2008, 6: Xiong XY, Li XW. Study of ultra-micronization model.the potato starch paste rheological characteristics [J]. J Chin Cereals Oils Assoc, 2008, 6: 作者简介 ( 责任编辑 : 张宏梁 ) 杨宏志, 教授, 主要研究方向为农产品加工及天然产物提取 @qq.com

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