3 666-668 转755 基础研究 3+12 超声处理对玉米淀粉热性质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.7 超声处理对玉米淀粉热性质的影响 罗志刚，卢静静 （华南理工大学轻工与食品学院碳水化合物研究室，广东广州510640 摘要：研究超声处理前后玉米淀粉热性质的变化。采用超声波对70%水分含量的玉米淀粉进行处理。结果表明超声处理 提高了糊化转变温度、膨胀度和溶解度，降低了析水率、焓值以及转变温度范围。玉米淀粉经处理后粘度降低，但其粘度曲线 不改变。以上数据表明超声处理优先降解无定形区，且直链淀粉比支链淀粉更容易被降解。 关键词：超声波；玉米淀粉；性质 文章篇号：1673-9078(2010)7-666-668 Effect of Ultrasonic Treatment on the Thermal Properties of Maize Starches LUO Zhi-gang, LU Jing-jing (Carbohydrate Lab, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The change of thermal properties of maize starches was studied after ultrasonic treatment in this paper. Maize starches were treated at a moisture content of 70% by ultrasonic treatment. The results showed that ultrasonic treatment increased the gelatinization transition temperature, the swelling power and solubility of maize starches. The syneresis, the enthalpy of gelatinization and the gelatinization temperature range of starches decreased by this treatment. The drop in viscosity of maize starch was observed after ultrasonic treatment. However, the viscosity patterns remained unchanged. The data showed that ultrasonic treatment degraded preferentially the amorphous regions and more easily attacked a linear amylose than a highly branched amylopectin. Key words: ultrasound; maize starch; properties 666 淀粉是一种可再生的碳水化合物。为了 C-2C，美国PERKIN- 配合加工设备连续化、产品品质均一化、耐 ELMER公司；布拉本德粘度计，Brabender 低温化、抗凝沉性及其种种特殊加工条件的 Viscograph-E ，德国Brabender公司。 要求，需通过物理、化学或酶修饰方法对