摘要
为了研究超声对马铃薯淀粉微观结构及理化性质的影响,以马铃薯淀粉为原料,通过扫描电子显微镜、激光共聚焦显微镜、X射线衍射、傅里叶变换红外光谱、差示扫描量热法、快速黏度分析、偏光显微镜观察等方法,研究了超声对马铃薯淀粉微观结构及理化性质的影响,揭示超声对马铃薯淀粉的机械力化学效应。结果表明:由于马铃薯淀粉颗粒内部"狭长的脐点区"结构比较疏松,超声处理对马铃薯淀粉可产生显著机械力化学效应;随着超声时间延长,马铃薯淀粉颗粒内部依次经过受力阶段、聚集阶段、团聚阶段;同时由于超声处理引起了马铃薯淀粉颗粒结构变化,故导致了马铃薯淀粉理化性质显著变化。
This investigation was done in order to study the effect of ultrasonic treatment on the microstructure and physicochemical properties of potato starch.The microstructure and physicochemical properties were investigated by scanning electron microscopy(SEM),confocal laser scanning microscopy(CLSM),X-ray diffraction(XRD),Fourier transform infrared spectroscopy(FTIR),differential scanning calorimetry(DSC),rapid viscosity analyzer(RVA),and polarized light microscopy(PLM).The mechanochemical effect of ultrasonic treatment on potato starch was revealed.The results showed that due to the loose structure of the internal elongated hilum region of potato starch granules,ultrasonic treatment caused significant mechanochemical effects on potato starch.With the increase of ultrasonic time,the inner part of potato starch granules gradually experienced the stages of stress,aggregation and agglomeration.After ultrasonic treatment,the structure of potato starch granules was changed,consequently leading to significant changes in its physiochemical properties.
作者
张奎亮
代养勇
侯汉学
董海洲
李向阳
张慧
刘传富
张玉杰
ZHANG Kuiliang;DAI Yangyong;HOU Hanxue;DONG Haizhou;LI Xiangyang;ZHANG Hui;LIU Chuanfu;ZHANG Yujie(Engineering and Technology Center for Grain Processing in Shandong Province, College of Food Science and Engineering,Shandong Agricultural University, Taian 271018, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第5期128-134,共7页
Food Science
基金
国家自然科学基金面上项目(31471619)
山东省自然科学基金项目(ZR2014JL020)
关键词
超声处理
马铃薯淀粉
理化性质
结构
ultrasonic treatment
potato starch
physicochemical properties
structure
