微孔木薯淀粉的制备及结构表征研究  

Research on the Preparation of Microporous Tapioca Starch and Structural Characterization

作　　者：陆冬梅[1] Lu Dongmei(School of Chemistry Science ＆ Engineering,Yunnan University,Kunming 650091,China)

机构地区：[1]云南大学化学科学与工程学院,云南昆明650091

出　　处：《广东化工》2018年第18期14-15,38,共3页Guangdong Chemical Industry

摘　　要：利用微波处理,α-淀粉酶和葡萄糖苷酶协同水解制备微孔木薯淀粉,通过扫描电镜研究微孔木薯淀粉的形貌。采用氮气吸附法测定微孔木薯淀粉的吸附/脱附等温线,计算其比表面积、比孔容积以及孔径分布。微孔木薯淀粉的孔径分布主要集中在2~40 nm之间,是富含中孔的吸附剂。Microporous tapioca starch was prepared by microwave treatment and synergism hydrolysis with α-amylase and glucoamylase, granule morphology of microporous tapioca starch were observed by using SEM. The adsorption and desorption isotherms of microporous tapioca starch were measured by nitrogen adsorption, BET specific surface area, specific pore volume and average pore size were also calculated. Pole size distribution in the diameter range of 2 nm-40 nm, the microporous tapioca starch belong to mesopores adsorbent.

关 键 词：微孔木薯淀粉 等温吸附特性 孔径分布 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]