超高压处理对玉米淀粉的理化特性的影响

Influence on the Physics and Chemistry Characteristic of the Corn Starch Dealed by Ultrahigh Voltage Processes

分析了超高压处理对玉米淀粉的理化特性的影响。以玉米淀粉为原料,通过超高压处理成不同颗粒大小的淀粉颗粒,进行理化特性研究。结果表明,超高压处理后的玉米淀粉的物理特性会发生意想不到的变化,如溶解度、膨润力、表观粘度和流变性等会随颗粒大小变化而变化。

Analyzed the ultrahigh voltage to process to the corn starch physics and chemistry characteristic influence. Rice starch was ground by ultra-high pressure technology. The physical properties of differently ground products were studied. The results showed that the physical properties of rice starch changed unexpectedly after ultra-high pressure treatment. The solubility, expansibility, apparent viscosity and rheological properties of rice starch varied as the granule size changes.