辊磨对玉米粉组成、理化性质和微观结构的影响。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-28 DOI:10.1002/jsfa.70090

Linghui Jiang, Li Cheng, Yan Hong, Ruixuan Li, Yi Wang, Yue Wang, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu

{"title":"辊磨对玉米粉组成、理化性质和微观结构的影响。","authors":"Linghui Jiang, Li Cheng, Yan Hong, Ruixuan Li, Yi Wang, Yue Wang, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu","doi":"10.1002/jsfa.70090","DOIUrl":null,"url":null,"abstract":"Background: Milling technique critically determines corn flour functionality, yet comparative impacts of roller and pulverizer systems on microstructure-property relationships remain unexplored. This study aimed to elucidate how roller and pulverizer milling affect the composition, physicochemical properties, and microstructure of corn flour, thereby providing a theoretical basis for its application in foods. Corn endosperm was milled using one to five passes through a single roller mill (R-1 to R-5) or a high-speed pulverizer (P-1 to P-5). All samples were sieved to 60-mesh. Parameters measured included moisture, starch, and protein contents; particle size distribution; free and damaged starch; X-ray crystallinity; swelling power, solubility, and water absorption; rapid viscosity analyzer pasting profiles; differential scanning calorimetry thermal properties; and microstructure via scanning electron microscopy and confocal laser scanning microscopy.Results: Roller-milled corn flour showed broader particle size distribution, lower damaged starch (3.4-6.6% vs. 8.7-12.4%), reduced free starch (<20% vs. >25%), higher swelling power (10.3-12.7 vs. 8.2-10.5 g g-1), lower setback viscosity (557-739 vs. 786-912 cP), and greater gelatinization enthalpy (8.0-8.5 vs. 3.7-6.7 J g-1). Microscopy revealed roller milling-induced tear-like cell rupture with intact starch-protein matrices; pulverizer milling produced smooth shear planes with extensive starch damage and protein separation.Conclusion: Roller milling preserves starch/protein integrity, yielding superior hydration, thermal stability, and paste functionality, positioning it as the preferred route for high-quality corn flour in steamed or baked foods. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of roller milling on the composition, physicochemical properties, and microstructure of corn flour.\",\"authors\":\"Linghui Jiang, Li Cheng, Yan Hong, Ruixuan Li, Yi Wang, Yue Wang, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu\",\"doi\":\"10.1002/jsfa.70090\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: Milling technique critically determines corn flour functionality, yet comparative impacts of roller and pulverizer systems on microstructure-property relationships remain unexplored. This study aimed to elucidate how roller and pulverizer milling affect the composition, physicochemical properties, and microstructure of corn flour, thereby providing a theoretical basis for its application in foods. Corn endosperm was milled using one to five passes through a single roller mill (R-1 to R-5) or a high-speed pulverizer (P-1 to P-5). All samples were sieved to 60-mesh. Parameters measured included moisture, starch, and protein contents; particle size distribution; free and damaged starch; X-ray crystallinity; swelling power, solubility, and water absorption; rapid viscosity analyzer pasting profiles; differential scanning calorimetry thermal properties; and microstructure via scanning electron microscopy and confocal laser scanning microscopy.Results: Roller-milled corn flour showed broader particle size distribution, lower damaged starch (3.4-6.6% vs. 8.7-12.4%), reduced free starch (<20% vs. >25%), higher swelling power (10.3-12.7 vs. 8.2-10.5 g g-1), lower setback viscosity (557-739 vs. 786-912 cP), and greater gelatinization enthalpy (8.0-8.5 vs. 3.7-6.7 J g-1). Microscopy revealed roller milling-induced tear-like cell rupture with intact starch-protein matrices; pulverizer milling produced smooth shear planes with extensive starch damage and protein separation.Conclusion: Roller milling preserves starch/protein integrity, yielding superior hydration, thermal stability, and paste functionality, positioning it as the preferred route for high-quality corn flour in steamed or baked foods. © 2025 Society of Chemical Industry.\",\"PeriodicalId\":17725,\"journal\":{\"name\":\"Journal of the Science of Food and Agriculture\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-07-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Science of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/jsfa.70090\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70090","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

摘要

背景：碾磨技术关键地决定了玉米粉的功能，然而，滚筒和粉碎系统对微观结构-性能关系的比较影响仍未被探索。本研究旨在阐明辊磨和粉磨对玉米粉的组成、理化性质和微观结构的影响，从而为玉米粉在食品中的应用提供理论依据。玉米胚乳通过单辊磨（R-1至R-5）或高速粉碎机（P-1至P-5）进行一至五道研磨。所有样品均筛至60目。测量的参数包括水分、淀粉和蛋白质含量；粒径分布；游离和损坏的淀粉；x射线结晶度;溶胀力、溶解度、吸水性；快速粘度分析仪粘贴轮廓；差示扫描量热法；并通过扫描电子显微镜和激光共聚焦扫描显微镜观察其微结构。结果：辊磨玉米粉粒径分布更宽，损坏淀粉含量更低（3.4-6.6%比8.7-12.4%），游离淀粉含量更低（25%），膨胀性更高（10.3-12.7比8.2-10.5 g-1），挫折粘度更低（557-739比786-912 cP），糊化焓更高（8.0-8.5比3.7-6.7 J - g-1）。镜检显示滚轮碾磨诱导的撕裂样细胞破裂，淀粉-蛋白基质完整；粉碎机研磨产生光滑的剪切面，淀粉破坏和蛋白质分离广泛。结论：辊磨保持了淀粉/蛋白质的完整性，产生了优越的水合性、热稳定性和糊状功能，使其成为蒸或烘焙食品中优质玉米粉的首选途径。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effects of roller milling on the composition, physicochemical properties, and microstructure of corn flour.

Background: Milling technique critically determines corn flour functionality, yet comparative impacts of roller and pulverizer systems on microstructure-property relationships remain unexplored. This study aimed to elucidate how roller and pulverizer milling affect the composition, physicochemical properties, and microstructure of corn flour, thereby providing a theoretical basis for its application in foods. Corn endosperm was milled using one to five passes through a single roller mill (R-1 to R-5) or a high-speed pulverizer (P-1 to P-5). All samples were sieved to 60-mesh. Parameters measured included moisture, starch, and protein contents; particle size distribution; free and damaged starch; X-ray crystallinity; swelling power, solubility, and water absorption; rapid viscosity analyzer pasting profiles; differential scanning calorimetry thermal properties; and microstructure via scanning electron microscopy and confocal laser scanning microscopy.

Results: Roller-milled corn flour showed broader particle size distribution, lower damaged starch (3.4-6.6% vs. 8.7-12.4%), reduced free starch (<20% vs. >25%), higher swelling power (10.3-12.7 vs. 8.2-10.5 g g^-1), lower setback viscosity (557-739 vs. 786-912 cP), and greater gelatinization enthalpy (8.0-8.5 vs. 3.7-6.7 J g^-1). Microscopy revealed roller milling-induced tear-like cell rupture with intact starch-protein matrices; pulverizer milling produced smooth shear planes with extensive starch damage and protein separation.

Conclusion: Roller milling preserves starch/protein integrity, yielding superior hydration, thermal stability, and paste functionality, positioning it as the preferred route for high-quality corn flour in steamed or baked foods. © 2025 Society of Chemical Industry.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.