超声作用下马铃薯淀粉糊的凝胶特性

为揭示超声作用下淀粉凝胶特性的变化规律，以马铃薯淀粉糊为研究对象，采用质构仪测量了不同超声场条件及淀粉糊浓度下马铃薯淀粉凝胶强度的变化规律。在此基础上，结合扫描电镜（SEM）分析研究了超声场中马铃薯淀粉糊微观结构的变化。研究结果表明：超声作用于马铃薯淀粉糊后，其所形成凝胶的凝胶性质有显著变化，随着超声作用时间和声强的增加，马铃薯淀粉糊形成的凝胶强度降低，且淀粉糊浓度越小，凝胶强度下降的程度越大；超声场对马铃薯淀粉凝胶强度的影响主要在于其所引起的淀粉糊微观结构的变化，超声作用前马铃薯淀粉糊的网络结构完善，因此形成的凝胶性质较好；超声作用后，马铃薯淀粉糊的微观结构较为松散，组织呈团状聚集，其凝胶性质较差。

The Gel Properties of Potato Starch Paste in Ultrasonic Field

In order to gain knowledge on the gel properties of starch under ultrasonic field, the gel of potato starch paste was investigated using texture analyser. The effects of ultrasonic treatment time, ultrasonic intensity and paste concentrations on the gel strength of potato starch was studied. The microstructure of the potato starch gel was observed by scanning electric microscopy (SEM). The results indicated that the ultrasonic treatment greatly influenced the gel properties of potato starch. With the increase in the ultrasonic treatment time and ultrasonic intensity, the gel strength decreased. Lowered paste concentration exhibited an increasing weaken tendency of gel strength. SEM observation revealed that without ultrasonic treatment a stronger composite network of potato starch gel was formed, showing better gel properties, while with ultrasonic treatment a loosen and group-gathering microstructure was formed, showing worse gel propeties.