超声波处理对淀粉结构与性质影响

淀粉是很多食品必要组分和重要加工原料,为改善淀粉性能、扩大其应用范围,常需对天然淀粉进行改性;化学法和酶法是淀粉改性主要方法,但存在反应速率低、环境污染或反应过程相当复杂等问题。该文介绍一种新的淀粉改性技术―超声波技术,较全面综述超声波处理对淀粉分子量、表面结构、结晶结构与凝胶质构特性、流变特性、热性质、反应性能等影响,并对超声波技术在淀粉改性方面应用前景进行展望。

Effects of ultrasound on structures and properties of starch

Starch is essential and one important raw material to many food.It is often necessary to be modified in order to improve its properties and application.As two major starch modification methods,chemical and enzymatic methods have some problems such as low reaction rate,environmental contamination or relatively complicated reaction process.In this article,a novel starch modification method–ultrasonic technique is introduced,its effects on structures and properties of starch are reviewed,including its molecular weight,morphology,crystalline structure,and gel texture,rheology,thermal properties and reaction characteristics.Also it is discussed on application prospect of ultrasound in starch modification.