超声处理下水相介质中高链玉米淀粉糊的性质  

Properties of High-Amylose Maize Starch Paste Treated with Ultrasonic in Water System

作　　者：罗志刚[1] 扶雄[1] 罗发兴[1] 何小维[1] 涂雅俊[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2008年第11期74-78,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：高等学校博士学科点专项科研基金项目(20070561078);广东省产学研结合项目(2007B090400003)

摘　　要：采用超声波对高链玉米淀粉固含量为30%的淀粉乳进行处理,运用Brabender黏度仪及旋转黏度计对处理前后的淀粉糊性质进行研究,以探讨超声处理前后高链玉米淀粉的糊特性变化.结果表明:随超声功率的增大,起糊温度没有变化,峰值黏度降低,C型Brabender黏度曲线没有改变;超声处理使淀粉糊的冷稳定性增强,凝沉性减弱;不同超声功率处理的高链玉米淀粉糊均为假塑性流体;超声处理后高链玉米淀粉糊的表观黏度随剪切速率的升高而降低,剪切稀化随体系浓度提高而增强;超声处理后淀粉糊的触变性随超声功率的增大而减小.High-amylose maize starch paste with a moisture content of 70% was treated with ultrasonic, and the properties of the native and the treated starch pastes were investigated using a Brabender viscoamylograph and a rotary viscosimeter to reveal the effect of ultrasonic treatment. The results show that, with the increase of ultrasonic power, neither the pasting temperature of high-amylose maize starch nor the C-type Brabender viscosity curve changes, while the peak viscosity decreases, that the stability of cold starch paste improves and the retrogradation decreases after the ultrasonic treatment, that the high-amylose maize starch pastes treated by different ultrasonic powers are al2 pseudoplastie, that the apparent viscosity of the paste decreases with the increase in shear rate, that the shear thinning becomes more obvious with the increase of starch concentration, and that the thixotropy of the paste reduces with the increase in ultrasonic power.

关 键 词：超声 高链玉米淀粉 流变特性 

分 类 号：TQ021.1[化学工程]