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《Journal of South China University of Technology(Natural Science Edition)》 2008-11
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Effect of Ultrasonic Treatment on Gel Properties of Potato Starch Paste

Li Lin1 Lin Jing-yun1 Li Jian-bin2 Chen Ling1 Li Bing1 Li Xiao-xi1(1.Research Institute of Light Industry and Chemical Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China;2.College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)  
In order to reveal the influence of ultrasonic treatment on the gel properties of starch pastes,the gel properties of potato starch paste with variable concentration were investigated using a texture analyzer in different ultrasonic treatment conditions.Then,the microstructure of the potato starch paste after the ultrasonic treatment was observed by means of SEM.The results show that the ultrasonic treatment greatly affects the gel properties of potato starch,and that the gel strength decreases with the prolonging of ultrasonic treatment time and with the increase of ultrasonic intensity,the decreasing degree being positively linear with the concentration of starch paste.Moreover,it is demonstrated that the degradation of gel properties mainly results from the variation of paste microstructure caused by ultrasonic treatment,concretely,after the ultrasonic treatment,the microstructure of starch paste changes from a stronger composite network to a loosen and group-gathering one.
【Fund】: 国家自然科学基金重点资助项目(20436020);; 广东省自然科学基金团队项目(05200617);; 广东省自然科学基金重点项目(04105934)
【CateGory Index】: TS235;O426
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