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中文摘要：
为揭示超声场对淀粉糊凝胶特性的影响，以马铃薯淀粉糊为研究对象，采用质构仪考察了不同超声场条件与不同淀粉糊浓度对马铃薯淀粉糊凝胶强度的影响．在此基础上，结合扫描电镜（SEM）分析研究了超声场中马铃薯淀粉糊微观结构的变化．研究结果表明：马铃薯淀粉糊经超声作用后，所形成凝胶的凝胶性质有显著变化；随着超声作用时间的延长和声强的增加，所形成凝胶的凝胶强度降低，且淀粉糊浓度越小，凝胶强度下降的程度越显著．超声场对马铃薯淀粉糊凝胶强度的影响主要在于超声会引起淀粉糊微观结构的变化，超声作用前马铃薯淀粉糊的网络结构完善，因此凝胶性质较好；超声作用后马铃薯淀粉糊的微观结构较为松散，组织呈团状聚集，故凝胶性质较差．
英文摘要：
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 mierostructure 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.
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