摘要
利用超声技术处理马铃薯淀粉糊,研究超声场下马铃薯淀粉糊剪切稀化及触变性变化规律。采用超声设备对马铃薯淀粉糊进行超声处理,采用超声波设备处理马铃薯淀粉糊样品,分别利用流变仪和Brabender黏度仪测定马铃薯淀粉糊剪切力和表观黏度,观察马铃薯淀粉糊剪切稀化和触变性变化特征和规律。结果表明:超声作用改变了马铃薯淀粉糊的剪切稀化程度,马铃薯淀粉糊的表观黏度与剪切速率呈负相关,而与超声声强、超声作用时间及淀粉糊浓度呈正相关性,呈现假塑性流体所特有的剪切稀化现象。且随着反应进行,超声作用显著改变了淀粉糊的触变性,使马铃薯淀粉糊的触变环面积显著减小,马铃薯淀粉糊的触变性变小。
The potato starch paste was treated by ultrasonic equipment to investigate the property of the shear-thinning nature and thixotropy, and the characteristics and regularity were measured by rheometer and Brabender viscosimeter. The results showed that the modification starch paste led to the reduction of the shear thinning degree of potato starch paste. The apparent viscosity of potato starch paste has negatively correlated with the shear rate, while has a positive correlation with ultrasonic intensity, ultrasonic time and starch paste concentration. Thus, the potato starch paste showed pseudoplastic fluid properties after ultrasound. Besides, the thixotropy of starch paste was significantly changed in ultrasonic field, which was confirmed by the decreased area of thixotropic ring of potato starch paste significantly by comparing the native potato starch.
作者
聂卉
张云飞
李坚斌
NIE Hui;ZHANG Yunfei;LI Jianbin(College of Light Industry and Food Engineering, Guangxi University (Nanning 530004);College of Chemistry and Food Engineering, Zhengzhou Institute of Technology (Zhengzhou 450004))
出处
《食品工业》
CAS
北大核心
2019年第1期142-146,共5页
The Food Industry
基金
国家自然科学基金面上项目(20864001
31160326)
广西科学研究与技术开发计划项目(桂科能10100025)
关键词
超声波
马铃薯淀粉糊
剪切稀化
触变
ultrasound
potato starch paste
shear-thinning nature
thixotropic behavior
