超声预处理对湿法阳离子淀粉性质的影响
Effects of Ultrasonic Pretreatmen on the Prperties of Cationic Starch
采用超声预处理湿法和湿法两种工艺制备阳离子淀粉，研究了超声预处理对湿法阳离子淀粉的分子结构及糊液性质的影响。结果显示：超声预处理使阳离子淀粉支链淀粉重均分子量降低，分子量分散度降低。相比湿法阳离子淀粉，经过超声预处理的阳离子淀粉糊液有较高的透光率，较低的凝沉值和较好的冻融稳定性，并且有较高粘度峰值，较低的衰减值和糊化温度。
In order to improve the characteristic of cationic starch, ultrasound technology was combined with wet process to explore the new process. The result indicated that the ultrasound decreased molecular weight and degree of dispersion of amylopectin. Compare with cationic starch prepared by traditional wet method, cationic starch by ultrasonic pretreatment method have higher transmittance and freeze-thaw stability, and lower retrogradation. Ultrasonic pretreatment make cationic starch higher pasting peak viscosity, lower setback viscosity and gelatinization temperature.
刘晗、张慧、刘冬梅、舒杨、董海洲
生物工程学生物化学
食品加工技术阳离子淀粉超声分子量分布粘度性质
Food processing technologyCationic starchUltrasoundMolecular weight distributionViscosity
刘晗,张慧,刘冬梅,舒杨,董海洲.超声预处理对湿法阳离子淀粉性质的影响[EB/OL].(2014-10-10)[2025-08-23].http://www.paper.edu.cn/releasepaper/content/201410-96.点此复制
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