超声波、酒精碱法复合处理马铃薯淀粉促进其冷水溶解性的工艺参数研究  

STUDIES ON THE TECHNOLOGICAL PROCESS FOR PROMOTING COLD- WATER SOLUBILITY OF POTATO STARCH BY ULTRASONIC AND ALCOHOLIC- ALKALINE TREATMENT

作　　者：武彦伟 杨森[1] 王克冰[1] 

机构地区：[1]内蒙古农业大学理学院,内蒙古呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2014年第6期73-77,共5页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

摘　　要：本研究在传统的酒精碱法制可溶性淀粉的基础上,借助超声波辅助来进一步强化马铃薯淀粉的冷水可溶解性。结果表明超声波对酒精碱法增加淀粉冷水溶解性起到了协同和促进作用。采用L9(34)正交设计得到了其最佳工艺条件,当超声波处理时间为40min,乙醇体积分数(V/V)为20%,加碱量为20m L,液粉比(m L/g)为10:1时,处理后马铃薯淀粉的冷水溶解度可达到99.0732%。同时本文结合超声波的声效应原理对超声波、酒精碱法复合处理马铃薯淀粉促进其冷水溶解性的作用机制进行了初步的阐明和探讨。In this paper,ultrasound wave was induced on the basis of conventional alcoholic- alkaline treatments for preparing cold- water- soluble potato starch,and it can strengthen the cold- water solubility. The result showed that with the？ combine？ of ultrasound wave,it really plays a synergy in promoting cold- water solubility of potato starches by alcoholic- alkaline treatment. The optimized technological conditions by orthogonal test L9（ 34） are as follows：. the alkali solution volume 20 m L,ethanol volume fraction（ V / V） 20%,liquid powder ratio（ m L / g） 10： 1,processing time 40 mins by ultrasound wave,the solubility of the obtained cold water- soluble potato starch is 99. 0732%. Additionally,combining principle and acoustic effects of ultrasound wave,the paper has elucidated and discussed on mechanism of promoting cold- water solubility of potato starches by ultrasound wave and alcoholic- alkaline treatment preliminarily.

关 键 词：冷水可溶性 超声波处理 马铃薯淀粉 酒精碱法 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]