摘要
为了深入了解超声场中食品组分结构的变化,采用偏光显微镜、x-射线衍射等现代仪器分析技术研究了超声场中马铃薯淀粉颗粒形貌和结晶结构的变化规律。结果表明:超声场中马铃薯淀粉颗粒形貌受到不同程度的破坏,随着超声波作用时间的延长,淀粉颗粒表面出现的蜂窝状凹陷,小孔的数量增加,部分淀粉颗粒变形甚至消失;偏光十字和x-射线衍射显示马铃薯淀粉的结晶结构没有变化,超声场主要作用在马铃薯淀粉的非结晶区。
In order to study the structure change of food components in the ultrasonic field, the changes of granular appearance and crystallian structure of potato starch after treated by ultrasonic field were investigated with the polarized light microscope and the x-ray diffraction. Results show that the granular appearance of potato starch is destroyed to some extend in the ultrasonic field. The starch granular appeared alveolate shape, and the more ultrasonic time the potato treated the more holes appeared. With the increase of the ultrasonic time, the partial starch granular deformed or vanished evenly. Polarized light cross microphotoes and x-ray diffraction patterns show that the crystallian structure of potato starch does not change, and the non-crystallization areas of potato starch are the main areas affected by the ultrasonic field field.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第4期284-286,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金重点项目(20436020)
广东省自然科学基金重点项目(04105934)
广东省自然科学基金研究团队项目(05200617)
关键词
超声场
马铃薯淀粉
颗粒形貌
结晶结构
ultrasonic field
potato starch
granular appearance
crystallian structure
