5 7 Vol. 5 No. 7 2014 7 Journal of Food Safety and Quality Jul., 2014 杨宏志 *, 刘凤亮 (, 163319) 摘要 : 目的, 方法,, : 结果, 24 h, 350 r/min, 0.35 g/ml 结论, : ; 11.019 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 163319, 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 11.019 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 :,, E-mail: 459597382@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 163319, China. E-mail: 459597382@qq.com
7, : 2049 1 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 ( ); 101-3 (); JA5003 ( ) 2.2 实验方法, 3 MPST Mastersizer 2000,, 2000 r/min,,,,,
2050 5 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 / 10 6 15~100 110 25 B X 24/76 100 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 11.919 μm; (24~30 h),,,,,,,, 24 h, 3 : 0.4 g/ml 6 h, MPST ( ) 100~350 r/min,,, 350 r/min, 26.575 μm 350~500 r/min,,,, 350 r/min, 4 : 6 h 300 r/min, MPST ( ) 10%~35%,, 35%, 22.467 μm 35%~50%,,,,
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 ) 2 30 450 0.45 1 27 400 0.4 0 24 350 0.35-1 21 300 0.3-2 18 250 0.25 j 3 50 0.05 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 1 21 300 0.3 18.653 2 21 300 0.4 17.786 3 21 400 0.3 16.565 4 21 400 0.4 16.834 5 27 300 0.4 15.668 6 27 300 0.3 16.723 7 27 400 0.4 15.452 8 27 400 0.3 16.674 9 18 350 0.35 20.869 10 30 350 0.35 18.625 11 24 250 0.35 20.447 12 24 450 0.35 18.663 13 24 350 0.25 18.536 14 24 350 0.45 17.245 15 24 350 0.35 10.874 16 24 350 0.35 10.835 17 24 350 0.35 10.634 5 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, 18 24 350 0.35 10.536 19 24 350 0.35 11.021 20 24 350 0.35 11.134 21 24 350 0.35 10.552 22 24 350 0.35 10.465 23 24 350 0.35 11.281
2052 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 367.735 32.56 0.000 X 1 12.314 27.15 0.000 X 2 0.687 25.39 0.000 X 3 479.256 17.72 0.000 X 1 * X 1 0.246 39.87 0.000 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 1 0.002 3.34 0.005 X 2 * X 2 0.001 39.01 0.000 X 3 * X 1 1.399 2.02 0.065 F P 9 3482.097 0.982 79.49 0.000 13 63.276 4.867 22 3545.373 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 3 2731.465 0.770 187.06 0.000 3 602.407 0.170 41.25 0.000 3 148.225 0.042 10.15 0.0010 5 33.587 6.717 1.81 0.217 8 29.689 3.711 13 63.276 4.867 6 : Y=367.735087-12.314030 X 1-0.686621 X 2-479.2 56442 X 3 +0.245626 X 2 1 +0.002313 X 2 X 1 +0.000865 X 2 2 2-1.399167 X 3 X 1 +0.048450 X 3 X 2 +698.653846 X 3 (1) Y, X 1, X 2, X 3 F 1 =384.06, P=0.000, F 2 =1.09, P=0.433, 0.9963, ;, 7 X 3 * X 2 0.048 1.17 0.265 X 3 * X 3 698.654 31.50 0.000 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 0.068 24.411 0.043 354.273 0.051 0.355 11.019 ( 24.4 h 354.3 r/min 0.36 g/ml), 3 11.019 μm, 2%, (1) 10.719 μm,, 2.7%,, : 24 h 350 r/min 0.35 g/ml 5 结论, : ; : 24 h 350 r/min 0.35 g/ml, 11.019 μm; 2.7%,
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