超声处理对豌豆淀粉结构及热力学性质的影响  

Effect of ultrasonic treatment on the structure and thermodynamic properties of pea starch

作　　者：张晓磊 刘鹏飞 代养勇[1] 崔波[2,3] ZHANG Xiao-lei;LIU Peng-fei;DAI Yang-yong;CUI Bo(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,Shandong,China;Qilu University of Technology(Shandong Academy of Sciences),State Key Laboratory of Biobased Material and Green Papermaking,Jinan 250353,Shandong,China;School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室,山东济南250353 [3]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353

出　　处：《粮食与油脂》2023年第6期30-34,共5页Cereals & Oils

基　　金：国家自然科学基金项目(32172130);山东省自然科学基金项目(ZR2021MC002)。

摘　　要：用超声处理豌豆淀粉,研究超声振幅和时间对豌豆淀粉结构及热力学性质的影响。结果表明:超声处理降低了豌豆淀粉的结晶度、偏光十字强度、短程有序性和焓值(△H);超声处理升高了豌豆淀粉的糊化起始温度(T_(0));超声波会对淀粉颗粒表面造成损伤。Using ultrasound to treat pea starch,the effects of ultrasound amplitude and time on the structure and thermodynamic properties of pea starch were studied.The results showed that ultrasonic treatment reduced the crystallinity,polarization cross strength,short range ordering,and enthalpy of pea starch(△H).Ultrasonic treatment increased the gelatinization start temperature(T_(0))of pea starch.Ultrasound could cause damage to the surface of starch particles.

关 键 词：豌豆淀粉 超声处理 热力学性质 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]