荸荠微孔淀粉的制备与理化性质研究  

Preparation and properties of water chestnut microporous starch

作　　者：邓春丽[1,2] 陈振林 郭婷[1] 韦燕媛 段振华[1,2] DENG Chun-li;CHEN Zhen-lin;GUO Ting;WEI Yan-yuan;DUAN Zhen-hua(College of Food and Biological Engineering,Hezhou University,Hezhou542899;Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou542899)

机构地区：[1]贺州学院食品与生物工程学院,贺州542899 [2]广西果蔬保鲜和深加工研究人才小高地,贺州542899

出　　处：《食品科技》2018年第11期286-293,共8页Food Science and Technology

基　　金：广西果蔬保鲜和深加工研究人才小高地子项目(2016GXGSXGD04);贺州学院校级项目(2017ZZZK07)

摘　　要：研究以荸荠淀粉为原料,利用糖化酶和α-淀粉酶制备荸荠微孔淀粉。以吸水率、吸油率为指标,研究反应温度、反应时间、酶用量(糖化酶与α-淀粉酶总质量与淀粉干基的质量比)、酶配比(糖化酶与α-淀粉酶的质量比)及淀粉初始乳浓度对荸荠微孔淀粉等因素吸附性能的影响。通过单因素试验与二次正交旋转组合设计,优化荸荠微孔淀粉的制备工艺。采用优化组合工艺条件制备荸荠微孔淀粉,并与原荸荠淀粉进行理化性质比较分析。结果表明,影响荸荠微孔淀粉吸附性能的因素依次为:反应温度>酶用量>反应时间;制备荸荠微孔淀粉的适宜工艺条件为:酶配比为4:1、淀粉初始浓度为20%、p H6.0,反应温度为58℃、酶用量为0.94%、反应时间为15 h,验证试验结果表明此条件下,微孔淀粉的吸水率为151.05%,吸油率为161.87%,其吸附性能远高于原淀粉。采用扫描电镜观察发现微孔淀粉颗粒表面出现了孔洞状结构,同时出现部分塌陷,形成浅坑状。理化性质试验结果表明,与原淀粉相比,微孔淀粉的透明度、老化值降低,吸附性能、抗老化性、抗凝沉性得到明显改善。Water chestnut starch was used as raw material,the process conditions for the preparation of water chestnut microporous starch using co-hydrolysis by glucoamylase andα-amylase were optimized.The influences of reaction temperature,reaction time,enzyme dosage,the ratio of glucoamylase toα-amylase and initial starch slurry concentration were investigated with the water absorption and oil absorption rate as index.The results showed that reaction temperature was the main factor affecting the water absorption rate and oil absorption of water chestnut microporous starch,followed by enzyme dosage and reaction time.The optimum preparation conditions for water chestnut microporous starch were glucoamylase:α-amylase ratio of 4:1,starch concentration of 20%(w/v),pH6.0 reaction temperature of 58℃,enzyme dosage of 0.94%and reaction time of 15 h.Under the condition,water absorption rate ofmicroporous starch was up to 151.05%,oil absorption rate was up to 161.87%.The absorption properties of micropous starch were higher than raw starch obviously.Scanning electron microscopy(SEM)observations revealed that the hole-like structures appeared on the surface of the microporous starch granules and the partial collapse occurred,formed shallow pits.Compared with raw starch,physical and chemical properties test results showed that the transparency and retrogradation value were decreased,absorptive property,anti-aging capability,anti-precipitability of microporous starch were improved significantly.

关 键 词：荸荠淀粉 微孔淀粉 工艺条件 理化性质 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]