CAJ | 학술논문

研究了单频25,kHz、40,kHz及双频25,kHz＋40,kHz超声处理对红薯淀粉结构及性质的影响．由扫描电镜分析图可知，超声处理能够使淀粉颗粒表面出现裂纹和不均匀孔洞，且双频超声作用效果最明显．由红外分析光谱可知，超声作用破坏了淀粉的结晶区和无定形区的相对大小，无定形结构部分增加，其尖峰衍射特征强度减弱，相对结晶度降低，与原淀粉相比，双频超声处理后的淀粉结晶度降低6.15%．Brabender 曲线表明，淀粉经超声处理后黏度降低，双频超声处理后的淀粉峰值黏度比原淀粉降低12.08%．超声处理后淀粉的透明度、溶解度均提高，其中双频超声处理30,min 时，透射比比原淀粉增加69.85%；双频超声处理60,min 时，溶解度比原淀粉增加26.83%．单频25,kHz、40,kHz和双频25,kHz＋40,kHz比较，双频超声处理对淀粉的结构和性质影响效果高于单频超声．
연구료단빈25,kHz、40,kHz급쌍빈25,kHz＋40,kHz초성처리대홍서정분결구급성질적영향．유소묘전경분석도가지，초성처리능구사정분과립표면출현렬문화불균균공동，차쌍빈초성작용효과최명현．유홍외분석광보가지，초성작용파배료정분적결정구화무정형구적상대대소，무정형결구부분증가，기첨봉연사특정강도감약，상대결정도강저，여원정분상비，쌍빈초성처리후적정분결정도강저6.15%．Brabender 곡선표명，정분경초성처리후점도강저，쌍빈초성처리후적정분봉치점도비원정분강저12.08%．초성처리후정분적투명도、용해도균제고，기중쌍빈초성처리30,min 시，투사비비원정분증가69.85%；쌍빈초성처리60,min 시，용해도비원정분증가26.83%．단빈25,kHz、40,kHz화쌍빈25,kHz＋40,kHz비교，쌍빈초성처리대정분적결구화성질영향효과고우단빈초성．
The effects of single frequency ultrasound of 25,kHz,40,kHz and dual-frequency ultrasound of 25,kHz+40,kHz on the structure and properties of sweet potato starch were investigated. After the ultrasonic treatment, many dents and holes were found by scanning electron microscopy on the surface of starch granules. FTIR analysis indicated that the ultrasounds didn’t change the crystal type of the starch,but damaged its crystal structure,and its crystallization index decreased. Com-pared with the controlled sample,the crystallization index of the starch treated with dual-frequency ultrasound decreased by 6.15%. Brabender curves showed that the viscosity of the starch could be reduced effectively by ultrasonic treatment,and the peak viscosity of the starch after dual-frequency ultrasound treatment was 12.08% lower than that of the controlled sample. In addition,the transmittance and solubility of the starch increased by ultrasound treatment. The starch being treated with dual-frequency ultrasound for 30,min showed the maximum transmittance,which increased by 69.85%. Treated with dual-frequency ultrasound for 60,min,its solubility increased by 26.83%. Compared with single frequencies of 25,kHz and 40,kHz,dual-frequency ultrasonic(25,kHz+40,kHz)treatment can bring about better changes in the structure and properties of starch than the single frequencies.