超声波辅助酶解制备多孔淀粉的研究

以玉米淀粉为原料酶解制备多孔淀粉,在酶解前、中、后分别用超声波处理,以水解率和吸油率为指标,探讨了超声波频率、超声时间、淀粉乳浓度等因素对所得产品成孔情况的影响;同时,用扫描电镜对多孔淀粉颗粒的微观形态进行了分析。结果表明,在酶解中用超声波间歇处理效果最好。在超声功率50%、超声时间30 min、淀粉乳浓度70%的条件下,所得多孔淀粉的水解率和吸油率最高,成孔情况最好,其吸油率比普通多孔淀粉提高56%。电镜微观形态分析显示,多孔淀粉微孔的水解率和吸油率的变化与其孔径、孔深及数目的变化相吻合。

Ultrasound-assisted Technology for Producing Porous Starch by Enzyme Hydrolysis

Porous starch was prepared with corn starch and glueoamylase,and the starch slurry was trea- ted by ultrasound before,during,and after enzyme hydrolysis.The effects of sonication power,sonieation time and slurry concentration on specific surface area of porous starch were discussed and the hydrolysis ratio and oil absorption ratio of porous starch were used as indexes through the experiments.Moreover,the mi- crostructures of porous starch granules were compared by SEM.The results showed that the ultrasonic treat- ment during enzyme hydrolysis facilitated the pores—forming process the most,and the optimum treatment conditions were:ultrasound sonication power 50%,sonication time 30min,and slurry concentration 70%, the oil absorption ratio increased by 56% as compared to the native starch.The SEM images showed that the change of hydrolysis ratio and oil absorption ratio of porous starch fit close with the changed aperture and deep of porous starch granules.