超声波处理对豌豆淀粉糊化、流变及质构特性的影响

Effect of ultrasound treatment on pasting,rheological and textural properties of pea starch

以豌豆淀粉为原料,分别用0,150,300,450 W的超声波进行处理,考察超声波处理对豌豆淀粉糊化、流变及质构特性的影响。结果表明:超声波处理对豌豆淀粉的糊化、流变及质构特性都有较大影响。随着超声波功率的增加,豌豆淀粉糊峰值黏度、终值黏度、崩解值及回升值都显著下降,使豌豆淀粉冷稳定性及热稳定性得到提升;稠度系数k减小,流体指数n增大,触变性减小,流动性增加,使豌豆淀粉流变稳定性提高;G′与G″减小,tanδ增大,使豌豆淀粉黏弹性降低。此外,超声作用使豌豆淀粉凝胶的硬度、弹性、内聚性、胶着性及咀嚼性都呈下降趋势,其中硬度与胶着性下降最显著。扫描电镜表明,超声波对豌豆淀粉产生破坏作用,使淀粉颗粒表面出现坑洞及皱褶,部分颗粒结构变得不完整。

Pea starch was used as the raw material,and was treated with ultrasound of 0,150,300 and 450 Wrespectively to explore the effect of the ultrasonic treatment on pasting,rheological and textural properties of pea starch.The results showed that the effects of the ultrasonic treatment on the pasting,rheological and textural properties of pea starch were significant.With the increasing of the ultrasonic power,the peak viscosity,final viscosity,setback value and the breakdown value of the pea starch paste decreased significantly,which showed the cold stability and the thermal stability were improved;the consistency coefficient k of the system decreased and the fluid index n increased gradually,which showed the thixotropy decreased and the stability increased;the G′and the G″of the system decreased,and the tanδincreased,so that the viscoelastic decreased.In addition,the hardness,elasticity,cohesion,adhesion and chewiness of the pea starch gel after ultrasound showed a downward trend,the hardness and adhesion decreased the most significant among them.The results of scanning electron microscopy indicated that the ultrasonic effect caused the surface of the pea starch granule to appear potholes and creases,and some of the granule became incomplete.