多孔淀粉的制备及其在玉米汁中的稳定性研究  

Study on Preparation of Porous Starch and its Stability in Corn Juice

作　　者：吴珊 WU Shan(Yinchuan University of Energy,Yinchuan,Ningxia 750010,China)

机构地区：[1]银川能源学院,宁夏银川750100

出　　处：《农产品加工》2025年第3期64-68,75,共6页Farm Products Processing

摘　　要：以大米为原料,先通过酸处理,再经复合酶(α淀粉酶和糖化酶按一定比例混合)水解制备具有高吸水性的多孔淀粉,通过单因素试验结合响应面试验设计,以吸水率为指标,得到制备多孔淀粉的最优条件是复合酶配比1∶5,反应温度50℃,反应时间12 h,缓冲液pH值4.5,测得吸水率为184.81%;再将制备出的多孔淀粉应用在玉米汁中,以离心沉淀率为指标,结合感官评分,得出结果为多孔淀粉离心沉淀率与黄原胶相同,无明显分层,说明其稳定性较好,且感官评分较高,易被大众接受,可作为稳定剂或与其他稳定剂复配应用在玉米汁中。In this paper,rice was utilized as the raw material,and porous starch with high water absorption capacity was fabricated through acid treatment followed by hydrolysis with a complex enzyme(a mixture ofα-amylase and saccharifying enzyme in a specific proportion).Through the design of single-factor combined with response surface experiments,with the water absorption rate taken as the index,the optimal conditions for preparing porous starch were obtained as follows:The water absorption rate reached 184.81%when the ratio of the composite enzyme was 1∶5,the reaction temperature was 50℃,the reaction time was 12 h and the pH was 4.5.Subsequently,the prepared porous starch was applied in corn juice.Taking the centrifugal precipitation rate as the index and combined with the sensory score,the results manifested that the centrifugal precipitation rate of the porous starch was the same as that of xanthan gum,without obvious stratification,indicating that it exhibited good stability,a high sensory score,was easily accepted by the public,and could be employed as a stabilizer or in combination with other stabilizers in corn juice.

关 键 词：多孔淀粉 玉米汁 大米 稳定性 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]