摘要
超声波技术作为一种新型物理场处理方法,修饰淀粉的天然固有缺陷,为淀粉改性在实际生产应用提供新的实验依据。实验以小麦淀粉为原料,以超声波功率作为变量,分析小麦淀粉改性后的微观结构、糊粘度、膨胀度、沉降积和透明度等性质。结果表明,超声波功率增大,对粘度和膨胀度呈负相关关系;而对沉降积和透明度都是正相关作用;对析水性的影响则是先增加后减少;超声波功率的增大能够令淀粉颗粒变小、偏光十字模糊、颗粒变形和表面粗糙化等影响。基于实验结果可以看到,超声波作为一种新型物理改性方法,对淀粉的性质改性效果明显,值得在实际生产中根据使用,加以引进利用。
Ultrasonic technology, as a new type of physical field treatment, is used to modify the natural inherent defects of starch, which provides a new experimental basis for starch modification in practical production and application. The microstructures, paste viscosity, swelling degree, sedimentation rate and transparency of wheat starch were analyzed by using wheat starch as raw material and ultrasonic power as variables. The results show that the ultrasonic power increases, the viscosity and the swelling degree is negatively correlated, while the sedimentation rate and the transparency are positive correlation effect; the influence of the water cut is increased first and then decreased; the increase of the ultrasonic power can make the starch granule Smaller, polarized cross blur, particle deformation and surface roughening and so on. Based on the experimental results, it can be seen that ultrasonic as a new physical modification method has obvious effect on the modification of starch, and it is worth to be used in actual production according to its use.
出处
《现代食品》
2017年第13期122-125,共4页
Modern Food
关键词
变性淀粉
超声波
粘度
Modified starch
Ultrasonic
Viscosity
