Effect Of Ultrasound On Quality Of Vermicelli

In this study,sweet potato starch and mung bean starch were used as raw materials.Sweet potato starch and mung bean starch were treated under certain ultrasonic power respectively.This research was used to study the effect of different ultrasonic treatment power on the structure and performance of untreated sweet potato and mung bean starch,to observe whether ultrasonic treatment power will produce mechanochemical effects on starch,trying to produce high-quality starch products.The effect of ultrasonic modification on the quality of sweet potato starch vermicelli and mung bean starch vermicelli was studied.?1?The effect of different ultrasonic treatment power on the structure and properties of sweet potato starch.The results of this experiment showed that after ultrasonic treatment at100 W,the crystallinity decreased from 34.7%to 33.0%,the surface of starch particles became rough,the average diameter of the plane increased,the ordered crystal area was gradually destroyed,the double helix structure became loose,the migration rate of water molecules increased,the thermal stability and the ratio of 1047 cm^-1/1022 cm^-1decreased,starch granules were easy to gelatinize?stress stage?.After ultrasonic treatment at 250 W,some bulges formed on the surfaces,the thermal stability,gelatinization enthalpy and the ratio of 1047 cm^-1/1022 cm^-1increased?aggregation stage?.After ultrasonic treatment at 400-600W,starch granules were severely deformed and the adhering fragments increased,the crystallinity and thermal stability were significantly reduced,tarch granules needed less energy to break the double helix structure?agglomeration stage?.These changes indicated that ultrasonic treatment had a significant mechanochemical effect on untreated sweet potato starch.Ultrasound significantly improved the quality of modified starch,and revealed its influence mechanism through mechanochemical principles.?2?The effect of different ultrasonic treatment power on the structure and properties of mung bean starch.This experiment carried out 0 W,150 W,300 W,400 W and 550 W.The results showed that after ultrasonic treatment at 150 W,the structure of modified mung bean starch was loose,the crystallinity decreased from 21.4%to 19.8%,the gelatinization enthalpy increased from 10.53±0.25?J/g?to 11.27±0.67?J/g?,the particle size of the starch granules increased,the thermal stability decreased.In addition,the water solubility,swellability and light transmittance of the starch granules were significantly increased?stress stage?.After ultrasonic treatment at 300 W,the crystallinity of starch granules increased,the thermal decomposition rate decreased?aggregation stage?.After ultrasonic treatment at 400-550 W,the crystallinity,thermal stability and gelatinization enthalpy of starch granules were significantly reduced,the starch granules were seriously damaged,the particle size increased?aggregation stage?.These changes indicated that ultrasonic treatment had obvious mechanochemical effects on untreated mung bean starch granules.The quality of modified starch had also been significantly improved.?3?The effect of sweet potato starch vermicelli and mung bean starch vermicelli under different ultrasonic treatment power.Using broken strip rate,light transmittance,sensory evaluation as evaluation indicators,based on comprehensive score,the best process conditions were screened out.Results:after ultrasonic treatment at 100 W,the sweet potato starch vermicelli lowed the rate of breakage,and the cooking quality and sensory quality at the moment were the best;after ultrasonic treatment at 150 W,the mung bean starch vermicelli lowed the rate of breakage.The cooking quality and sensory quality were the best.Compared with the untreated vermicelli,the processed vermicelli was smooth and translucent,it had a delicate taste,it did not stick to the teeth,it was not easy to stick to soup and breaks,it was pollution-free and more energy-saving.This research provided a feasible method for the research of high-quality modified starch and the preparation of fine vermicelli,laying a theoretical foundation for expanding the application of ultrasound in various fields.