摘要
[目的]为了研究超声波作用对木薯淀粉结结晶结构的影响。[方法]用偏光显微镜对超声波作用后的木薯淀粉进行表征。[结果]超声波处理木薯淀粉的最佳条件为:以浓度5%硫酸钠溶液为溶剂,木薯淀粉悬浮液中淀粉含量为16.7%,功率为400 W,作用时间300 s。经超声作用的木薯淀粉颗粒的偏光十字特征减弱或消失,木薯淀粉颗粒的结晶结构减弱或消失。[结论]超声作用破坏了淀粉的结晶结构,颗粒表面与反应试剂的接触面积增多,从而提高了反应活性。
[ Objective ] The research aimed to study the effects of ultrasound on the particle shape of cassava starch. [ Method] Polarizing micro- scope was used to study cassava starch treated by ultrasound. [ Result] The optimum ultrasonic treatment of cassava starch was as follows： 5% sodium sulfate as solvent, content of cassava starch 16.7% , ultrasonic power 400 W and irridation time 300 s. The cross-polarized state of cas- sava starch granules showed weakening or disappearance and cassava starch granules crystal structure reduced or lost. [ Conclusion ] Ultrasonic ir- ridation destroyed the crystalline structure of starch, and increased its contact area of particle surface and reactivity.
出处
《安徽农业科学》
CAS
2012年第17期9192-9195,9208,共5页
Journal of Anhui Agricultural Sciences
基金
广西科学基金(桂科基0832010)
广西科学研究与技术开发计划项目(桂科能0992028-13)
广西高校人才小高地建设创新团队项目(桂教人[2011]47号)
广西教育厅项目(201106LX127)
关键词
木薯淀粉
超声波作用
结晶结构
Cassava starch
Ultrasonic action
Crystal structure
