微波对蜡玉米淀粉糊流变特性的影响  

Influence of Microwave Irradiation on the Rheological Property of Waxy Corn Starch Paste

作　　者：穆燕[1] 陈玲[1] 李琳[1] 李晓玺[1] 邹芳建[1] 

机构地区：[1]华南理工大学轻化工研究所,淀粉与植物蛋白深加工教育部工程中心,广东广州510640

出　　处：《现代食品科技》2008年第1期8-10,共3页Modern Food Science and Technology

基　　金：国家自然科学基金(20376027);广东省科技攻关项目(2005A10903002);广州市科技成果推广项目(2005C13G0081)

摘　　要：本文采用微波辐射对蜡玉米淀粉糊进行改性。利用旋转粘度计对微波改性前后蜡玉米淀粉糊的流变特性进行研究,探讨了不同的温度、微波功率和微波时间对蜡玉米淀粉糊流特性的影响规律。结果表明,微波作用对蜡玉米淀粉糊的流变特性有显著影响。蜡玉米淀粉糊为假塑性流体,经微波处理后,由于淀粉的质量浓度变小,粘度下降,致使蜡玉米淀粉糊的流动曲线趋向平直,有向牛顿型流体变化的趋势,且随着微波加热温度的升高、微波功率的增大和时间的延长,变化趋势越明显。The modification of waxy corn starch paste by microwave irradiation was studied. The effects of temperature, microwave power and irradiation time on the theological property of waxy corn starch paste were investigated using a rotary viscometer. Results showed that the theological property could be greatly affected by microwave irradiation. The treatment of microwave irradiation decreased the concentration and viscosity of the paste, changing the paste fi＇om a pseudoplastic fluid to a Newtonian fluid. This change tendency became obvious by improving the temperature and the power as well as prolonging the irradiation time.

关 键 词：微波处理 蜡玉米淀粉糊 流变特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]