摘要
考察了超声波对木薯淀粉理化性质及结构的影响.结果表明,经超声处理后淀粉表观粘度下降,凝沉增强;经超声处理2min,淀粉糊透明度提高,抗酶解能力降低;延长超声时间则导致糊透明度下降和抗酶解能力增强.FT-IR和XRD分析结果表明,超声作用未破坏淀粉分子基团,但淀粉结晶结构遭到破坏,结晶度下降.SEM分析显示,淀粉团粒结构减弱,受侵蚀的颗粒数量增多;淀粉-碘复合物分析表明,超声波造成淀粉大量降解,破坏支链结构和淀粉长链,直链淀粉含量增加.DSC分析表明,淀粉经超声处理后糊化焓基本不变,糊化温度升高.
Cassava starch was treated by ultrasonic wave. The effects of ultrasonic wave on the physicochemical properties, crystal structure, granular morphology, amylose content and thermal properties of cassava starch were investigated respectively. The results indicated that apparent viscosity and shear-thinning nature decreased, and retrogradation increased with increasing ultrasonic treatment time. Starch paste showed higher transparency and lower enzyme resistance when ultrasonic treatment time was less than 2 min. However, continuously increasing ultrasonic treatment time would lead to increasing of transparency and decreasing of enzyme resistance. FT-IR and XRD analysis suggested that ultrasonic wave would not destroy functional groups of starch, but damaged crystal structure, as a result crystallinity decreased. SEM images indicated that more and more starch granules were fractured; many dents and splits were found on the surface of starch granules after ultrasonic treatment. Starch-iodine analysis suggested that ultrasonic wave destroyed amylopectin and starch chains, amylase content increased and degree of polymerization decreased. DSC spectra suggested that gelatinization enthalov remained the same. but gelatinization temoerature rised.
出处
《过程工程学报》
EI
CAS
CSCD
北大核心
2007年第6期1138-1143,共6页
The Chinese Journal of Process Engineering
基金
广西高校研究生创新基金资助项目(编号:2006081702M20)
关键词
超声波
木薯淀粉
性质
结构
ultrasonic wave
cassava starch
property
structure
