多孔淀粉研究 II多孔淀粉形成工艺优化

Researches on Porous Starch II. Optimization of Porous Starch Production Process

本文主要研究以籼米为原料生产多孔淀粉的生产工艺。首先制备籼米淀粉,脱除蛋白质及纤维类物质;再确定酶解工艺条件,在单因子水平基础上进行RSA回归试验,分析得到最佳酶解参数;然后确定酶解下游工艺,即分离、提取及干燥等;最后是改善产品外观,主要是解决色泽问题。结果表明:讨论最佳酶解工艺参数是完全必要的。最佳工艺条件为酶组合(10:1),淀粉浆浓度(80%),加酶量(按水解淀粉40%的量,总酶活330IU/g生淀粉),pH3.6,温度(42℃),时间(22.5h),转速(100r/min);其中冷冻干燥产品性能较好,产品色泽亦有了明显改善。本研究提供了一整套生产多孔淀粉的最佳工艺参数。

Porous starch was produced from long - grain rice. As the first step, long - grain rice starch was prepared after removing protein and fiber. Then the optimum conditions for enzymolysis were determined by RSA regression experiments based on single factor level. Finally, the conditions for downstream processes, such as separation, extraction and drying were derived, and the product appearance was improved, mainly the product color. The obtained optimum parameters for enzymolysis are as follows： enzyme combination 10： 1, bottom substance concentration 80%, enzyme addition 40% of starch, pH 3.6, temperature 42℃, time 22.5h,and rotate speed 100r/min. The performance of the freeze - dried product is good, with distinctly improved color. This study provides a series of optimum process parameters for producing the porous starch.