Ultrasonic monitoring of the gelatinisation of starch

被引：12

作者：

Lehmann, L ^{[1
]}

Kudryashov, E ^{[1
]}

Buckin, V ^{[1
]}

机构：

[1] Univ Coll Dublin, Dept Chem, Dublin 4, Ireland

来源：

TRENDS IN COLLOID AND INTERFACE SCIENCE XVI | 2004年 / 123卷

关键词：

ultrasonic spectroscopy; starch; gelatinisation; ultrasonic velocity; ultrasonic;

D O I：

10.1007/b11747

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

High-resolution ultrasonic spectroscopy was applied to analysis of starch gelatinisation. Temperature profiles of ultrasonic attenuation and velocity were obtained in three different starch suspension samples (corn, rice and wheat) at 25% w/w starch-water ratio using the ascending temperature ramp regime (2 degreesC/min) in the range 37 to 95 degreesC. Both ultrasonic velocity and attenuation decrease upon the gelatinisation process. Three regions in the temperature profile of the ultrasonic velocity and attenuation were distinguished during formation of starch gel and attributed to the successive steps involved in the gelatinisation process. The effects of concentration and chemical composition of starch on ultrasonic parameters were observed and interpreted in terms of microrheological parameters of the starch suspensions and gels. Temperature profiles of both ultrasonic velocity and attenuation were also found to be frequency dependent and this was related to the microstructure of starch.

引用

页码：136 / 140

页数：5

共 29 条

[1]

[Anonymous], 2002, LABPLUS INT

[2] STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY [J].