食品科学2018，Vol.39Issue(5)：128-134,7.DOI:10.7506/spkx1002-6630-201805020
超声处理对马铃薯淀粉结构特性及理化性质的影响
Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Potato Starch
摘要
Abstract
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.关键词
超声处理/马铃薯淀粉/理化性质/结构Key words
ultrasonic treatment/potato starch/physicochemical properties/structure分类
轻工纺织引用本文复制引用
张奎亮,代养勇,侯汉学,董海洲,李向阳,张慧,刘传富,张玉杰..超声处理对马铃薯淀粉结构特性及理化性质的影响[J].食品科学,2018,39(5):128-134,7.基金项目
国家自然科学基金面上项目(31471619) （31471619）
山东省自然科学基金项目(ZR2014JL020) （ZR2014JL020）
