Abstract:

High-amylose maize starch paste with a moisture content of 70% was treated with ultrasonic, and the properties of the native and the treated starch pastes were investigated using a Brabender viscoamylograph and a rotary viscosimeter to reveal the effect of ultrasonic treatment. The results show that, with the increase of ultrasonic power, neither the pasting temperature of high-amylose maize starch nor the C-type Brabender viscosity curve changes, while the peak viscosity decreases, that the stability of cold starch paste improves and the retrogradation decreases after the ultrasonic treatment, that the high-amylose maize starch pastes treated by different ultrasonic powers are al2 pseudoplastie, that the apparent viscosity of the paste decreases with the increase in shear rate, that the shear thinning becomes more obvious with the increase of starch concentration, and that the thixotropy of the paste reduces with the increase in ultrasonic power.

Key words: ultrasonic, high-amylose maize starch, theological property