酶法制备多孔玉米淀粉及其显微结构的研究  

Study on Preparation and Microstructure of Porous Maize Starch Prepared By Enzyme Hydrolysis

作　　者：聂丽红[1] 罗志刚[1] 王颖[1] 罗发兴[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第12期1427-1430,1426,共5页Modern Food Science and Technology

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003;2009B090300272);广东省科技攻关项目(2008B021100016)

摘　　要：采用α-淀粉酶和糖化酶双酶协同制备多孔玉米淀粉,研究了加酶量、反应温度、pH值、时间等因素对多孔淀粉水解率和吸油率的影响,得出制备多孔玉米淀粉的最佳条件为:加酶量1%(以淀粉干基计),酶配比(α-淀粉酶:糖化酶)1:2,反应温度55℃,pH5.0,反应时间16h,所得多孔淀粉的水解率为53.45%,吸油率为98.48%,并借助于偏光显微镜、扫描电子显微镜(SEM)对产品的显微结构进行研究。Porous starch granules were prepared by Synergism of the a-amylase and glucoamylase. The influences of the amount of enzyme, the mass radio of a-amylase to glucoamylase, the temperatures, pH value and hydrolysis time of the hydrolysis reaction on the degree of hydrolysis and Oil-absorption rate were studied.The optimum conditions for preparation of porous maize starch by synergism hydrolysis were as follows： the amount of enzyme of 1%, the mass radio of a-amylase to glucoamylase of 1：2, the textures of 55 ℃, pH value of 5.0, and hydrolysis time of 16h.Under these conditions, the degree of hydrolysis was 53.45%, and the rate of oil absorption was 98.48%.The rnicrostructure of the porous maize starch was studied by polarized light microscopy and SEM.

关 键 词：多孔玉米淀粉 双酶协同 显微结构 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]