现代食品科技2012，Vol.28Issue(12)：1645-1647,3.
超声波处理对木薯淀粉糊理化性质的影响
Effects of Ultrasonic Treatment on Properties of Cassava Starch Paste
摘要
Abstract
Cassava starch paste was ultrasonic-treated and the effects of ultrasonic on paste properties were determined. The results indicated that a 5-minuete ultrasonic treatment decreased the viscosity of cassava starch paste, but increased anti-shearing ability.Short time ultrasonic treatment increased transparency of the paste effectively, from 10.05 up to 38.5 after treated for 1.5 minuets. The retrogradation trend decreased after ultrasonic treatment and retrogradation intensity increased within 1.5 minutes, above which similar impact was found. Ultrasonic treatment was an effective modified method to alter the properties of cassava starch paste.关键词
超声波/木薯淀粉/糊液特性Key words
ultrasonic treatment/ cassava starch/ starch paste property引用本文复制引用
汪树生,苏玉春,陈光..超声波处理对木薯淀粉糊理化性质的影响[J].现代食品科技,2012,28(12):1645-1647,3.基金项目
吉林农业大学博士科研启动基金(2012225) （2012225）
