作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《华南理工大学学报（自然科学版）》 2006年第3期90-94,共5页

摘　　要： 为了对马铃薯淀粉进行物理化学改性,利用超声波处理马铃薯淀粉,采用Brookfield旋转粘度计研究了不同处理时间下马铃薯淀粉糊的流变特性.结果表明:不同超声波处理时间下的马铃薯淀粉样品均呈假塑性流体特征,符合幂定律;超声波处理时间越长,马铃薯淀粉糊的表观粘度越低,触变性相应减弱;超声波处理后,马铃薯淀粉糊的剪切稀化程度随马铃薯淀粉含量的增大而加深. In order to physically and chemically denature potato starch, ultrasonic was employed in this paper, and the rheological properties of potato starch pastes with different radiation time were investigated by using Brookfield rotary viscosimeter. The results show that potato starch pastes with different radiation time are all pseudoplastic and are all of the rheological property coincident with the Power Law, that the apparent viscosity of potato starch pastes decreases with the increase in radiation time, thus reducing the thixotropy, and that the shear-thinning nature becomes more obvious with the increase of paste concentration.

关 键 词： 超声波 马铃薯淀粉 流变性 表观粘度

领　　域： [轻工技术与工程] [轻工技术与工程]