酸-乙醇介质制备的玉米淀粉糊精特性  

Properties of corn amylodextrins prepared in acid-alcohol media

作　　者：包海蓉[1] 王慥[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《上海水产大学学报》2003年第1期45-50,共6页Journal of Shanghai Fisheries University

摘　　要：以玉米淀粉为原料制备玉米淀粉糊精。玉米淀粉在 80～ 82℃温度下 ,以不同浓度盐酸 (2 %、3% )、不同浓度的乙醇水解液介质 (70 %、85 %、99.9% )、不同水解时间 (1～ 5h)进行不同条件的水解。实验测定了水解过程中淀粉的水解程度 ,DE(dextroseequivalent)值、膨胀能力和颗粒微观结构的变化情况。结果表明 :在相同酸浓度下 ,随乙醇浓度的增加 ,水解程度降低。 70 %和 99.9%乙醇介质中反应产物的DE值较相对应的 85 %乙醇介质中低。 70℃时膨胀能力随着水解时间的延长由初始值下降至水解 2h处的最小值 ,后又略有回升。以 2 %盐酸处理制备的糊精粒子微观结构无明显变化 ,而以 3%盐酸制备得到的糊精样品结构有较为显著的变化。In this research,corn starch was hydrolyzed at 80～82℃ by various acid concentration(2%, 3%), solvent media (70%EtOH, 85%EtOH, 99.9%EtOH) and acid treatment period (1～5h). The changes of DE(dextrose equivalent), swelling power,granular shape and the degree of hydrolysis were investigated. The result showed that the degree of hydrolysis decreased as the alcohol concentration increased at the same acid concentration (2 or 3%HCl). In 99.9% and 70% ethanol medium, the DE of amylodextrin was lower than it was in 85% ethanol medium. Swelling power at 70℃ decreased with increasing of hydrolysis time and reached the minimum value at a hydrolysis time of 2hr.When hydrolysis time continued to increase, swelling power increased slightly. Starches hydrolyzed in 2%HCl did not show granular shape changes, whereas the samples treated in 3%HCl appeared significant granular shape changes.

关 键 词：玉米淀粉 水解 玉米淀粉糊精 

分 类 号：TS201.2[轻工技术与工程—食品科学]