超声场中马铃薯淀粉糊粘度的测定及机理研究

Determination and mechanism of viscosity of potato starch paste in ultrasonic field

摘要: 为揭示超声场对淀粉糊粘度的影响,以马铃薯淀粉糊为研究对象,采用Brabender粘度仪考察了不同超声场条件与不同淀粉糊浓度对马铃薯淀粉糊粘度的影响。通过超声场中马铃薯淀粉糊粘度变化与分子量和空间构象变化的研究,探讨了粘度变化机理。研究结果表明:随着超声场作用时间和声强的增大,马铃薯淀粉糊的粘度降低。超声场中粘度变化的原因是超声波的振动、剪切、射流等作用,从分子水平上改变了马铃薯淀粉糊的流变性。

Abstract: In order to reveal the influence of ultrasonic on the viscosity of potato starch paste,the viscosity of potato starch paste was investigated using a Brabender viscometer in different ultrasonic treatment conditions. The mechanism of viscosity changing was also analyzed by studying the changes of molecular weight and conformation of potato starch paste.The results showed that with the increasing of ultrasonic time and ultrasound intensity,the viscosity of potato starch paste was reduced.The smaller of the potato starch paste concentration,the greater the degree of viscosity was decreased.It was because that the ultrasonic vibration,shearing,jets and other effects of ultrasonic changed the rheology of potato starch paste from the molecular level.