小麦B淀粉浆混浊稳定性的研究

Studies on the Cloud Stability of Wheat B - Starch Slurry

小麦B淀粉原浆稳定性较差,本文首先采用酶降解的方式对原浆处理,考察不同程度的水解产品沉降体积和浊度的变化,并以原浆作对照。结果表明:酶处理后,葡萄糖值(DE值)在11左右的水解产品稳定性较其他水解产品的稳定性要好,可以达到一周内几乎不沉降;为了进一步延长混浊体系的稳定性,本文对 DE值在11左右的水解产品尝试均质处理,发现均质后产品的粒径分布范围由均质前的10-1 000μm缩小至 10—100μm,均质后体系稳定性得到明显改善,本文进一步考察了10、20、30、40、50MPa不同压力下体系的沉降体积和浊度,40MPa时沉降体积和浊度最大,稳定性最好,可以达到15天内不出现任何分层沉降。

The cloud stability of wheat B - starch slurry was really bad, in this paper, we first use the α - amyl- ase to improve the stability. The results showed that the stability was improved obviously after adding α - amylase and it is more stable when the DE valule is near about 11. Homogenization could also enhanced the cloud stability by decreasing the size of the particles, and the best effection was appeared while homogenized at pressure 40MPa.