摘要
研究超声处理前后玉米淀粉颗粒性质的变化。采用超声波对70%水分含量的玉米淀粉进行处理。结果表明超声处理后淀粉颗粒的偏光结构、形状和大小没有变化,但颗粒表面出现小孔。超声处理也没有改变淀粉的X-射线衍射曲线。
The granular properties of ultrasonic-treated maize starches were studied in this paper. Maize starches with water content of 70% were treated by ultrasonic treatment. The results showed that ultrasonic treatment had little effect on the polarized microstmcture, shape and size of starch granules. However, porous surface of starch granules was clearly observed after ultrasonic treatment. Ultrasonic treatment did not also change the X-ray pattern of maize starch.
出处
《现代食品科技》
EI
CAS
2010年第5期448-450,共3页
Modern Food Science and Technology
基金
高等学校博士学科点专项科研基金(20070561078)
广东省产学研结合项目(2009B090300272)
广东省科技攻关项目(2008B021100016
2009B020312006)
华南理工大学大学生创新基地建设项目
关键词
超声波
玉米淀粉
性质
ultrasound
maize starch
properties
