超声波处理对荞麦淀粉理化性质的影响：基于超声波功率和含水率

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-03-29 DOI:10.1016/j.ultsonch.2025.107333

Yue Yan , Meihan Jia , Zuohang Zhou , Shensheng Xiao , Peili Lin , Yiying Wang , Yang Fu , Xuedong Wang

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引用次数: 0

摘要

天然荞麦淀粉的理化性质限制了其应用，在食品工业中越来越受到关注。本研究的目的是研究不同超声功率和含水率对BWS结构和理化性质的影响。结果表明，超声处理显著降低了BWS的凝胶硬度和损失模量。超声过程中含水量的增加有效地增强了BWS的膨胀力，降低了峰值粘度。此外，随着含水量和超声功率的增加，BWS的结晶度明显降低，有序结构的形成受到抑制。此外，超声波处理后的BWS颗粒尺寸减小，表面变得粗糙和凹。总之，超声波处理有效地提高了BWS的可加工性，为谷物淀粉生产中的物理处理提供了新的理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content

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Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content

The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.