摘要
研究淀粉颗粒经超声波处理后,淀粉分子量分布变化、直链淀粉与支链淀粉组分变化。结果表明,随着超声波时间延长,淀粉水解率逐渐增加,支链淀粉分子量显著降低,直链淀粉含量升高,形成新的直链淀粉脂质复合物。
In this paper, the changes in molecular weight distribution, amylose and amylopectin components of starch were investigated after the starch particles were treated by ultrasonic. The results showed that with the increase of ultrasonic time, the rate of hydrolysis of starch gradually increased, while molecular weight of amylopectin dropped sharply, amylose content increased and formed new amylose lipid complexes.
出处
《粮食与油脂》
北大核心
2011年第11期21-23,共3页
Cereals & Oils
基金
国家自然科学基金项目(31101378)
关键词
超声波
玉米淀粉
淀粉分子结构
ultrasound
corn starch
starch molecular structure
