Research on Improvement Technology of Wet Grinding Process Based on L-Cysteine Fermentation Condition

Abstract

Abstract To study the effects of wet milling, farm Corn; starch; gel filtration chromatography; wet milling; fermentation modification; extrusion enation modification of lactic acid bacteria and extrusion technology on the composition of starch in corn flour. Common corn varieties as a material, corn flour is prepared by wet milling, fermentation modification of lactic acid bacteria and extrusion puffing technology, and starch is extracted from corn flour, using Sepharose CL-2B, Agarose gel column chromatography was used to study the composition of starch. The GPC chart of wet-milled corn flour starch has a bimodal distribution, and the starch molecules are divided into macromolecules Branched-chain region (region I) and straight-branched mixed region (region II), the elution volume of region I is 21-42 ml, and the average molecular weight polymerization degree is 26 632-18 666,The elution volume of zone II is 42-70 ml, and the relative molecular weight average polymerization degree is 18 666-8 046; the starch GPC spectrum of fermented modified corn flour is also double peak Distribution, but the average molecular degree of polymerization of the two regions narrowed, and the starch composition changed; the GPC spectrum of extruded corn flour starch showed a single peak distribution, and the relative The average polymerization degree of the molecular weight is 27 960-9 374. [Conclusion] Starch molecules are degraded during fermentation and extrusion of lactic acid bacteria, and degradation occurs during fermentation The starch molecules are mainly the starch molecules between zone I and zone II, and the high temperature and high shear in the extrusion process make most of the starch molecules in zone I occur degradation.