| 超声波对玉米淀粉分子结构影响 |
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| 引用本文： | 陈海明,扶雄,黄强.超声波对玉米淀粉分子结构影响[J].粮食与油脂,2011(11). |
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| 作者姓名： | 陈海明 扶雄 黄强 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 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。
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| 关 键 词： | 超声波 玉米淀粉 淀粉分子结构 |
Effect of ultrasonic treatment on state of aggregate structure of corn starch |
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| CHEN Hai-ming,FU Xiong,HUANG Qiang.Effect of ultrasonic treatment on state of aggregate structure of corn starch[J].Cereals & Oils,2011(11). |
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| Authors: | CHEN Hai-ming FU Xiong HUANG Qiang |
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| Abstract: | 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. |
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| Keywords: | ultrasound corn starch starch molecular structure |
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