硬脂酸酶解淀粉的吸附性能研究  

Study on adsorption properties of stearic acid enzymatic starch

作　　者：杨小玲[1] 王珊[1] 赵维[1] 陈佑宁[1] YANG Xiao-Ling;WANG Shan;ZHAO Wei;CHEN You-Ning(College of Chemistry and Chemical Engineering,Xianyang Normal University,Xianyang 712000,China)

机构地区：[1]咸阳师范学院化学与化工学院

出　　处：《食品安全质量检测学报》2019年第20期6804-6807,共4页Journal of Food Safety and Quality

基　　金：陕西省自然科学基础研究计划项目(2018JM2047)~~

摘　　要：目的研究酶解酯化改性后玉米淀粉的吸附性能。方法以玉米淀粉为原料,超声乳化后用脱支酶酶解淀粉,再用硬脂酸进行疏水改性得硬脂酸酶解淀粉。利用红外、X射线衍射对酶解淀粉及硬脂酸酶解淀粉进行结构表征,幵对其吸油性、吸附性进行测试。结果酶解后淀粉的化学结构及结晶结构没有变化,只是结晶比例增加,硬脂酸酶解淀粉的衍射峰强度和位置収生变化;与玉米原淀粉相比,酶解淀粉及硬脂酸酶解淀粉的吸油率及对亚甲基蓝的吸附性提高,且随着硬脂酸用量的增加,硬脂酸酶解淀粉的吸油率增大;当硬脂酸用量为5%时,对亚甲基蓝的吸附率最高。结论酶解和硬脂酸酯化处理可有效提高淀粉的吸附性能。Objective To study the adsorption properties of corn starch after enzymatic hydrolysis and modification. Methods Using corn starch as raw material, after emulsification, the starch was hydrolyzed by debranching enzyme, and then hydrophobically modified with stearic acid to obtain starch hydrolyzed by stearic acid. The structures of the enzymatic starch and stearic acid enzymatic starch were characterized by infrared and X-ray diffraction, and the oil absorption and adsorption. Results The chemical structure and crystal structure of starch did not change after enzymatic hydrolysis, but the proportion of crystals increased, and the intensity and position o f the diffraction peak of stearic acid enzymatic starch changed. Compared with corn native starch, the oil absorption rate of enzymatic starch and stearic acid enzymatic starch and the adsorption to methylene blue were improved, and as the amount of stearic acid increased, the oil absorption rate of stearic acid enzymatic starch increased. When the amount of stearic acid was 5%, the adsorption rate of methylene blue was the highest. Conclusion Enzymatic hydrolysis and stearate treatment can effectively improve the adsorption performance of starch.

关 键 词：玉米淀粉 酶解 硬脂酸 吸附 

分 类 号：TS2[轻工技术与工程—食品科学与工程]