双酶法制备板栗微孔淀粉的工艺研究
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摘要
以板栗淀粉为原料,用α-淀粉酶和糖化酶协同水解板栗淀粉制备微孔淀粉,研究制备条件对板栗淀粉成孔的影响。结果表明,制备板栗微孔淀粉的最佳工艺条件为:酶解温度60℃,酶解时间20 h,酶解p H 4,酶用量1%,在该条件下所得到的微孔淀粉的吸水率高达162%。采用扫描电子显微镜(SEM)对板栗微孔淀粉的颗粒结构进行分析,表明制备的板栗微孔淀粉表面有孔。
Chestnut microporous starch was prepared by double enzyme, α-amylase and glucoamylase, treating with chestnut starch as raw material. The effect of temperature, time, p H, quantity of enzyme and ratio of enzyme on pores formation was investigated. The optimum preparation conditions for chestnut microporous starch were reaction temperature of 60 ℃, reaction time of 20 h, p H 4 and enzyme dosage of 1%. Under the condition, water adsorption ratio of microporous starch was up to 162%, which was higher than raw starch obviously. The granule structure of the chestnut microporous starch was observed with SEM and the results showed that there were holes on the surface of chestnut starch granules.
Chestnut microporous starch was prepared by double enzyme, α-amylase and glucoamylase, treating with chestnut starch as raw material. The effect of temperature, time, p H, quantity of enzyme and ratio of enzyme on pores formation was investigated. The optimum preparation conditions for chestnut microporous starch were reaction temperature of 60 ℃, reaction time of 20 h, p H 4 and enzyme dosage of 1%. Under the condition, water adsorption ratio of microporous starch was up to 162%, which was higher than raw starch obviously. The granule structure of the chestnut microporous starch was observed with SEM and the results showed that there were holes on the surface of chestnut starch granules.
引文
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[9]张国权,张兰月,罗勤贵.双酶法制备小麦微孔淀粉的工艺条件优化[J].食品研究与开发,2013,34(12):1-9.
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[11]郭新,李新华.板栗淀粉提取工艺影响因子分析[J].沈阳农业大学学报,2007,8(2):244-246.
[12]周昊,王成章,叶建中,等.生物酶法制备白果微孔淀粉及其特性研究[J].生物质化学工程,2014,48(1):18-22.
[2]马琍琍,李舒新,腾家良.微孔淀粉在丁香挥发油固化中的应用研究[J].药学与临床研究,2014,22(1):47-49.
[3]李永平,吴非.玉米微孔淀粉的形成过程及其结构特性的研究[J].食品工业科技,2007,28(12):135-136.
[4]袁怀波,曹健,陈宗道.木红薯微孔淀粉的制备及性质研究[J].食品研究与开发,2007,28(2):10-13.
[5]刘灿召,杨光,董俊杰,等.α-淀粉酶和葡萄糖苷酶对玉米微孔淀粉制备的影响[J].食品工业,2008(2):31-33.
[6]顾香玉,张晓云,刘景顺.玉米微孔淀粉的制备及显微结构研究[J].食品科学,2006,27(12):241-245.
[7]周琼,张涛,刘雄,等.木薯微孔淀粉制备技术的研究[J].食品工业科技,2005,26(10):127-129.
[8]徐忠,张亚丽.马铃薯微孔淀粉的制备及吸附性能研究[J].化学与粘合,2005,27(1):24-26.
[9]张国权,张兰月,罗勤贵.双酶法制备小麦微孔淀粉的工艺条件优化[J].食品研究与开发,2013,34(12):1-9.
[10]李志西,张莉,李巨秀.板栗淀粉特性研究[J].西北农业大学学报,2000,28(4):21-26.
[11]郭新,李新华.板栗淀粉提取工艺影响因子分析[J].沈阳农业大学学报,2007,8(2):244-246.
[12]周昊,王成章,叶建中,等.生物酶法制备白果微孔淀粉及其特性研究[J].生物质化学工程,2014,48(1):18-22.