超声处理时间对小麦淀粉聚集态结构及理化性能的影响
Effect of ultrasonic treatment time on aggregation structure and physicochemical properties of wheat starch
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摘要: 以小麦淀粉为研究对象，分别对其进行不同时长（0 min，10 min，20 min，30 min）的超声波处理，研究超声处理时长对小麦淀粉聚集态结构、溶解度、膨胀度、糊化特性和流变特性的影响.结果表明：超声处理破坏了小麦淀粉的颗粒结构、结晶结构、短程有序化结构，导致小麦淀粉聚集态结构的无序化程度加深，且随着超声处理时间的延长，无序化程度加深趋势愈加明显；由于超声处理对淀粉聚集态结构的破坏，所以小麦淀粉随着超声处理时间的延长，其溶解度、膨胀度、峰值黏度、最终黏度和回生值有所提高，但崩解值有所降低，淀粉糊的凝胶强度减弱.Abstract: Wheat starch was used as the research object,and ultrasonic treatment was carried out at different times (0 min,10 min,20 min,30 min) so as to investigate the effect of ultrasonic treatment on its aggregation structure,solubility,swelling degree,pasting properties and rheological properties.The results showed that ultrasonic treatment disrupted the granular structure,crystalline structure and short-range ordered structure of wheat starch,inducing the amorphization of starch aggregation structure were deeper.And these transformations were more obvious with the increase of ultrasound time.Moreover,due to the destruction of starch aggregation structure,the solubility,swelling degree,peak viscosity,final viscosity and setback value increased,but the disintegration value reduced and the rigidity of starch gel decreased.
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Key words:
- ultrasonic treatment /
- wheat starch /
- aggregation structure /
- physicochemical properties
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