The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

中文翻译：

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超声对甘薯淀粉的机械化学效应及其对辛烯基丁二酸酐改性淀粉品质的影响机制

本研究旨在揭示超声技术制备优质变性淀粉的机理。【摘要】：以甘薯淀粉为原料,在超声条件下制备了超声改性淀粉和低取代度辛烯基琥珀酸酐改性淀粉。研究了超声对天然甘薯淀粉结构和性质的影响，观察超声是否对淀粉产生机械化学效应。然后通过机械化学效应研究了超声波作用对辛烯基丁二酸酐改性淀粉质量的影响机理。结果表明，超声处理1 min后，结晶度由37.6%降低至33.8%，反应效率由49.43%提高至54.39%，而超声波处理8和32-60分钟后有不同的变化。这些变化表明超声波处理对天然甘薯淀粉产生了显着的机械化学效应。超声显着提高了辛烯基琥珀酸酐改性淀粉的质量，并利用机械化学理论揭示了其影响机制。该研究为优质变性淀粉的研究提供了一种可行的方法，为扩大超声在各个领域的应用奠定了理论基础。并利用机械化学理论揭示了其影响机制。该研究为优质变性淀粉的研究提供了一种可行的方法，为扩大超声在各个领域的应用奠定了理论基础。并利用机械化学理论揭示了其影响机制。该研究为优质变性淀粉的研究提供了一种可行的方法，为扩大超声在各个领域的应用奠定了理论基础。