超声波处理对木薯淀粉糊理化性质的影响

Effects of Ultrasonic Treatment on Properties of Cassava Starch Paste

摘要:

利用超声波对木薯淀粉糊液进行处理，研究超声作用对糊液特性的影响。结果表明：超声波处理降低了木薯淀粉糊液的粘度，提高了抗剪切作用能力，处理5 min效果最明显；短时间的超声作用能有效改善淀粉糊液的透明度，处理1.5 min透明度最高，由原来的10.05上升到38.5；超声处理能延缓淀粉糊液的凝沉趋势，加强凝沉的强度，处理时间超过1.5 min后，效果接近。超声波处理可以作为一种有效的改变淀粉糊液特性的途径应用于淀粉的变性处理中。

Abstract:

Cassava starch paste was ultrasonic-treated and the effects of ultrasonic on paste properties were determined. The results indicated that a 5-minuete ultrasonic treatment decreased the viscosity of cassava starch paste, but increased anti-shearing ability.Short time ultrasonic treatment increased transparency of the paste effectively, from 10.05 up to 38.5 after treated for 1.5 minuets. The retrogradation trend decreased after ultrasonic treatment and retrogradation intensity increased within 1.5 minutes, above which similar impact was found. Ultrasonic treatment was an effective modified method to alter the properties of cassava starch paste.