α-淀粉酶制备木薯微孔淀粉工艺及吸附性研究

Research on cassava micro-porous starch prepared craft with α-enzyme and its absorbent performance

利用α-淀粉酶制备木薯微孔淀粉，研究在不同的酶用量、pH值、温度和反应时间条件下，木薯微孔淀粉吸附性能的变化规律，进而获得最佳的制备工艺。试验得出：当α-淀粉酶用量为1.0%、温度范围为40℃～50℃、pH值为4.2～4．5、反应时间为8h时制备的木薯微孔淀粉的吸附性能最佳；木薯微孔淀粉对柠檬黄色索、油脂的吸附性能远远高于原淀粉。

Cassava micro-porous starch granules were prepared with α-amylase. Absorption＇s properties of cassava micro-porous starch were researched with the different dosage of α-amylase, the different pH value, the different temperature and the different hydrolysis time. The optimum conditions were obtained. Absorption＇s properties of cassava micro-porous starch were the best when preparation conditions were used 1.0% amylase, 40℃- 50℃, 8h and pH from 4. 2 to 4. 5 in the conclusion. The experiment proved that the adsorption properties of the micro-porous starch for lemon pigment and oil was significantly larger than by the original starch granules.