超声处理对糙米淀粉的结构与理化特性的影响

以糙米淀粉为原料,探究不同超声时间处理对糙米淀粉的分子结构及理化特性的影响.结果 表明:与原淀粉相比,超声处理10 min的改性淀粉的官能团和化学键组成没有变化.超声处理10 min能够将糙米淀粉的粒径显著降低43.18％,崩解值从577 cP降低到388 cP,峰值黏度经过超声处理后降低,在30 min达到最低157...

Effect of Ultrasonic Treatment on the Structure and Physicochemical Properties of Brown Rice Starch

Brown rice starch was used as raw material to explore the effects of different ultrasonic time treatments on the molecular structure and physicochemical properties of brown rice starch. The results showed that compared with the original starch, the functional groups and chemical bond composition of modified starch after ultrasonic treatment for 10 min did not change. After ultrasonic treatment for 10 min, the particle size of brown rice starch decreased significantly by 43.18%, the breakdown value decreased from 577±17 cP to 388±21 cP, and the peak viscosity decreased after ultrasonic treatment, reaching the lowest 1573±31 cP at 30 min. The gel strength decreased from 26.94±2.62 g (0 min) to 15.09±0.73 g (30 min), and the solubility increased from 4.46±2.94% to 12.29±0.90% (P< 0.05).Ultrasonic treatment damaged the granular structure, short-range ordered structure and long-chain structure of brown rice starch. This shows that ultrasound can be used to modify brown rice starch, and to a certain extent change the structure and physical and chemical properties of brown rice starch.