水相介质中超声处理高链玉米淀粉糊性质的变化

研究了超声波处理前后高链玉米淀粉的糊特性变化。采用超声波对含水量70％的高链玉米淀粉进行处理，运用布拉本德粘度仪以及旋转粘度计对处理前后的淀粉糊性质进行研究。结果表明随着超声功率的增大，起糊温度没有变化，峰值粘度降低，C型Brabender粘度曲线没有改变；超声处理使淀粉糊的冷稳定性增强、凝沉性减弱。不同超声功率处理的高链玉米淀粉糊均为假塑性流体；超声处理的高链玉米淀粉糊表观粘度随剪切速率的升高而降低，随着体系浓度增高，剪切稀化增强；超声处理的淀粉糊其触变性随超声功率的增大而减小。

Property Variety of the Paste of High-amylose Maize Starches Treated by Ultrasonic in Water System

The change of properties of high-amylose maize starch paste was studied after ultrasonic in this paper. High-amylose maize starches were treated at a moisture content of 70% by ultrasonic. The properties of native and treated starches were studied with Brabender viscoamylograph and rotary viscosimeter. The results showed that the pasting temperature of high-amylose maize starches did not change and the peak viscosity decreased with ultrasonic power increasing. Brabender viscosity curve pattern was C-type and remained unchanged. Ultrasonic treatment increased the stability of cold starch pastes and decreased retrogradation. High-amylose maize starch pastes with different ultrasonic power were all pseudoplastic. The apparent viscosity of starch pastes decreased with the increase in shear rate and shear thinning nature became more obvious with the concentration of starch increasing. After ultrasonic the thixotropy of starch pastes dropped with the increase in ultrasonic power.