超声处理对橡子淀粉理化性质的影响  

Effect of Ultrasonic Treatment on Physicochemical Properties of Acorn Starch

作　　者：鲍春铭 王攀峰 BAO Chunming;WANG Panfeng(Henan Institute of Metrology,Zhengzhou 450000,Henan,China)

机构地区：[1]河南省计量测试科学研究院,河南郑州450000

出　　处：《食品研究与开发》2024年第6期99-104,共6页Food Research and Development

摘　　要：该研究综合运用显微、流变、质构等手段,分析超声处理对橡子淀粉结构和理化性质的影响。结果表明,超声处理会导致橡子淀粉分解,淀粉颗粒表面亦出现凹陷,其程度与超声处理时间正相关。超声处理后淀粉颗粒的偏光十字现象虽然保留,但颗粒粒径增大,出现聚集。随着超声时间的延长,淀粉糊的透明度下降,但其冻融稳定性、沉降体积、温度大于75℃时的溶解度和膨胀度显著改善。淀粉糊的峰值黏度、最低黏度、终值黏度均随着超声时间的延长而下降,但糊化温度保持稳定,且适当的超声波处理可提高淀粉凝胶强度。Microscopic,rheological and texture methods were used to analyze the effects of ultrasonic treatment on the structure and physicochemical properties of acorn starch.The results showed that ultrasonic treatment resulted in the decomposition of acorn starch,and some dents appeared on the surface of starch particles,the degree of which was positively correlated with the ultrasonic treatment time.After ultrasonic treatment,although the polarizing cross phenomenon of starch particles remained,the particle size increased,and aggregation appeared.With the extension of ultrasonic treatment time,the clarity of the starch paste decreased,but its freeze-thaw stability,sedimentation,solubility,and swelling were significantly improved.The peak viscosity,trough viscosity,and cold viscosity of starch paste decreased with the extension of ultrasonic treatment time,but the pasting temperature remained stable.Moreover,appropriate ultrasonic treatment could enhance the strength of starch gel.

关 键 词：橡子淀粉 超声处理 理化性质 功能特性 凝胶强度 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]