声共振协同化学糊化对淀粉性质的影响OA

As a new type of physical field,the effect of resonant acoustic mixing on the chemical ge-latinization of starch is still unclear.In this study,potato(B-type)and corn(A-type)starches were used as research objects to construct a chemical gelatinization system using 4 mol/L CaCl2 solution under resonant acoustic mixing treatment at room temperature,and magnetic stirring treatment was used as the control group.The results showed that resonant acoustic mixing treatment could signifi-cantly increase the chemical gelatinization rate of potato starch and corn starch by enhancing the ero-sion of CaCl2 solution on the surface of starch granules,and the time to reach the same gelatinization degree was shortened by 30％and 31％,respectively,compared with the control group.Viscosity a-nalysis showed that the viscosity of all residual granules decreased.Compared with the peak viscosity of native starch,the residual granules of potato treated by resonant acoustic mixing decreased by 54％and the residual granules of corn decreased by 23％.The lower retrogradation value indicates that resonant acoustic mixing can improve the aging of starch.X-ray diffraction,Fourier transform infrared spectroscopy and Raman analysis confirmed that resonant acoustic mixing did not change the crystal form and functional groups of the residual particles,but could improve the structural or-der of the residual particles.Resonant acoustic mixing can change the rheological behavior of gran-ules.Compared with the control group,the G'of potato residual granules decreased by 17.9％and G"decreased by 16.4％,while the G'of corn residual granules was 12.1％higher than that of the control group and the G"was 16.9％higher.Starches with different crystal forms exhibit different variation rules due to structural differencs,this study clarified the mechanism of surface chemical ge-latinization of starch assisted by resonant acoustic mixing,revealed the inherent law of its regulation on the physical and chemical properties of potato and corn starch,and provided a new idea for the green and efficient modification of starch.