微波超声波辅助酸酶序解法制备木薯多孔淀粉  

Preparation of cassava porous starch by microwave ultrasonic assisted acid enzyme sequencing

作　　者：王伟健 夏璐 雷福厚 韦汝艳 覃伟珍 陆宝妃 冯慧灵 尹显洪 WANG Weijian;XIA Lu;LEI Fuhou;WEI Ruyan;QIN Weizhen;LU Baofei;FENG Huiling;YIN Xianhong(School of Chemistry and Chemical Engineering,Guangxi University for Nationalities,Guangxi Key Laboratory of Chemistry and Engineering of Forest Products,Nanning 530006)

机构地区：[1]广西民族大学化学化工学院林产化学与工程重点实验室

出　　处：《食品科技》2019年第6期308-315,共8页Food Science and Technology

基　　金：国家自然科学基金项目(41461092);广西科技基地和人才专项(桂科AD18126005);广西民族大学2015年研究生教育创新计划项目(gxun-chxs2015088)

摘　　要：以木薯淀粉为原料,经由酸解与α-淀粉酶、葡萄糖淀粉酶交联酶解的过程,在微波与超声波处理下制备木薯多孔淀粉。以吸水率为指标,研究微波功率、超声波功率、时间、温度、pH、加酶量、酶配比等因素对木薯多孔淀粉成孔情况的影响。结果表明:(1)微波超声波辅助得到的木薯多孔淀粉的吸水率和吸附性较好,经由微波超声波处理过的木薯多孔淀粉较之普通酶解产品提高了68%;(2)经过微波超声波处理得到的木薯多孔淀粉,其孔径、孔深及数目较之普通酶解产品其效果更佳。Using tapioca starch as raw material, the cassava porous starch was prepared by the process of acid hydrolysis and alpha-amylase and glucose amylase cross-linking, and assisted by microwave and ultrasonic wave. Based on the water absorption rate, the effects of microwave power, ultrasonic power,time, temperature, pH, enzyme amount and enzyme ratio on the pore formation of cassava porous starch were studied. The results showed that:(1) The microwave and ultrasonic assisted cassava porous starch had better water absorption and adsorption. The microwave-treated cassava porous starch was 68% higher than the conventional enzymatic product.(2) The cassava porous starch obtained by microwave ultrasonic treatment has better pore diameter, pore depth and number than the common enzymatic products.

关 键 词：微波 超声波 Α-淀粉酶 葡萄糖淀粉酶 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]