摘要
运用差示扫描量仪(DSC)研究了超声波对马铃薯淀粉热力学性质的影响。采用超声波对马铃薯淀粉进行处理,结果表明经过超声波处理,可提高马铃薯淀粉的相变起始温度(To)、糊化焓和回生焓,降低了相变峰值温度(Tp)和相变终止温度(Tc)。以上数据表明,超声波处理在一定程度上破坏了淀粉分子间氢键,使得淀粉分子降解。
Differential scanning calorimetry （DSC） was used to investigate the effects of ul- trasonic treatment on the thermal property of potato starch. Potato starch was treated by ultra- sonic treatment. The results show that ultrasonic treatment increases To, enthalpy of gelatiniza- tion and enthalpy of aging. The Tp and Tc are decreased by this treatment. The data shows that ultrasonic treatment destructs the C- C bonds in starch chain and degrades the starch molecules.
出处
《粮食与食品工业》
2012年第6期62-64,共3页
Cereal & Food Industry
关键词
超声波处理
糊化
老化
DSC
ultrasonic treatment
gelatinization
aging
DSC
