超声处理对玉米淀粉热性质的影响 effect of ultrasonic treatment on the thermal properties of maize starches.pdfVIP

现代食品科技 ModernFoodScienceand Technology 2010，V01．26，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％水分舍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 EffectofUItrasonicTreatmentontheThermal ofMaize Properties LUO Zhi-gang,LUJiIIg-jing andFood China 5 Sciences，South 10640， (CarbohydrateLab，CollegeofLightLndusay University China) Abstract：Theofthermal ofmaizestarcheswasstudied如rulwasonictxeatmentinthis starcheswere change properties pap既Maize treatedatamoisturecontentof ultrasonic1reatment．Theresultsshowedthatultrasonictrea(menthg：reasedthe transition 70％by gelatmization and ofmaizestarches．The andthe temperature tefnperature，theswellingpowersolubility syneresis，theenthalpyofgelatinizationgelatinization ofstarchesdecreasedthis缸ealment．Thein ofmaizestarchwasobservedafterultrasonicUca缸nenL range by dropviscosity However,the remained data thatultrasonicUealment the andmore showed viscositypattems unchanged．The dcgrddcdpreferentiallyamorphousregions attackedalinear than a branched easily amylosehighly amylopectin Keywords：ultrasound；maizestarch；propellies 淀粉是一种可再生的碳水化合物。为了配合加工 均平均分子量降低，表明超声波对淀粉产