摘要
本文进行了超声辐照时间对超声辐照降解马铃薯淀粉糊的动力学的研究。研究结果表明,淀粉糊重均分子量和特性粘度随辐照时间的延长而降低;而且趋于一个极限值。在处理条件下,超声降解动力学方程式为:Mt=50.97×104+572.77×104e-0.216t,ηt=0.81+6.556×e-0.229t。马铃薯淀粉糊分子链剪切在初始阶段是随机的,然后是非随机剪切。
The ultrasonic degradation of potato starch paste was undertaken in a reactor. The experimental results showed that the molecular weight and the intrinsic viscosity of potato starch paste decrease with ultrasonic irradiation time, and are approaching two limiting values respectively, below which no further degradation may take place. Ultrasonic degradation kinetics can be explained with the following equations： Mt=50.97 × 10^4＋572.77 × 10^4e^-0.216t or ηt=0.81＋6.556 × e^-0.229t. The scission of chains in potato starch paste is random in the initial stage, and then non-random.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期84-87,共4页
Food Science
基金
国家自然科学基金项目(20436020)
广东省自然科学基金项目(04105934)
关键词
马铃薯淀粉
超声
分子量
特性粘度
降解动力学
potato starch paste
ultrasonic
molecular weight
intrinsic viscosity： degradation kinetics
