酶(酸)法合成微孔淀粉的研究

Study on the synthesis of microporous starch by enzyme or acid hydrolysis

采用α-淀粉酶、葡萄糖淀粉酶或盐酸控制水解玉米淀粉,探讨了微孔淀粉在不同水解条件下的形貌和微孔化效果。结果表明,酶法或酸法处理均能得到不同程度的微孔淀粉,其中,酶处理微孔淀粉效率高于酸处理微孔淀粉。酶处理淀粉中,淀粉水解率与产品的微孔化程度密切相关,随着水解率的提高,微孔化程度也增大,在致孔率、孔的分布和孔径等方面的效果明显增强。

Different microporous starch was synthesized from com starch in which enzyme hydrolysis and acid hydrolysis technology were used. The microstructure and pore feature of porous starch particles were investigated. The result showed that porous starch produced by enzyme hydrolysis performed better than those from acid hydrolysis. The feature of porous was closely related with the degree of hydrolysis. As the degree of hydrolysis increased, the effect of porous starch got strengthed, resulting in distribution, size and number of pore.