双酶协同水解制备木薯微孔淀粉的结构研究  

Structure of cassava micro-porous starch prepared by double enzyme hydrolysis

作　　者：陈有双[1] 唐忠锋[1] 陈晓伟[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《中国酿造》2010年第10期104-106,共3页China Brewing

基　　金：广西教育厅科研项目(200911LX146);广西工学院科学基金项目(院科自0977114)

摘　　要：为木薯微孔淀粉的工业化生产提供依据,用双酶协同水解制备木薯微孔淀粉。通过扫描电镜(SEM)、比表面积(BET)、X射线衍射分析(XRD)、热重分析(TGA)等手段研究微孔淀粉的结构。研究表明,双酶协同水解处理木薯淀粉后形成微孔,且木薯微孔淀粉的比表面积远远大于木薯淀粉的比表面积。与原淀粉相比,木薯微孔淀粉的热稳定性降低,结晶部分所占的比例增加。In order to provide the theory for the production of micro-porous starches, cassava micro-porous starches were produced by double enzyme hydrolysis. The structure ofmiero-porous starches was analyzed by various methods including scanning electron microscope （SEM）, specific surface area （BET）, X-ray diffi＇aetion （XRD） and thermogravimetrie analysis （TGA）. The results indieated that the micro-porous structure of eassava starches is formed via complex enzymes hydrolysis and the specific surface area of cassava micro-porous starehes were significantly increased. In addition, the thermal stability of micro-porous starches was decreased and the ratio of crystal segment was improved compared with those of the original starched.

关 键 词：木薯微孔淀粉 复合酶 比表面积:微观结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]