超声处理对不同品种玉米淀粉特性的影响  

Effects of Ultrasonic Treatment on Corn Starch Properties of Different Maize Varieties

作　　者：岳静 朱志成 张靖晗 王翕 王孟圆 马静 YUE Jing;ZHU Zhi-cheng;ZHANG Jing-han;WANG Xi;WANG Meng-yuan;MA Jing(School of Pharmaceutical Engineering and Biotechnology,Shenyang University of Chemical Technology,Shenyang Liaoning 110142;Seeds Administration Bureau of Liaoning Province)

机构地区：[1]沈阳化工大学制药与生物工程学院,辽宁沈阳110142 [2]辽宁省种业发展中心

出　　处：《现代农业科技》2020年第1期219-220,227,共3页Modern Agricultural Science and Technology

基　　金：2018年辽宁省大学生创新创业项目训练计划项目

摘　　要：本研究考察了超声处理后不同品种玉米淀粉的直链淀粉含量、溶解度、膨胀度,并与原淀粉进行比较分析。结果表明,经超声处理后,20个受试品种玉米淀粉的3项特性指标均有不同程度的提升,说明超声处理是一种可以提升玉米淀粉品质的良好加工方式。In this study,the amylose content,solubility and swelling degree of different corn starch treated by ultrasound were investigated and compared with the original corn starch.The results showed that the three characteristic indexes of 20 varieties of corn starch were all improved in different degrees after ultrasonic treatment,which indicated that ultrasonic treatment was a good processing method to improve the quality of corn starch.

关 键 词：玉米淀粉 超声处理 品种 特性 

分 类 号：S513[农业科学—作物学]