酸法醇介质制备红薯淀粉糊精的工艺及特性研究

Study properties and optimization of sweet potato amylodextrins prepared in acid-alcohol media

以红薯淀粉为原料制备红薯淀粉糊精。红薯淀粉在79～81℃温度下,以不同浓度盐酸(2%、3%、4%)、不同浓度的乙醇水解液介质(75%、85%、95%)、不同水解时间(1～5h)进行不同条件的水解。实验测定了水解过程中淀粉的水解程度、DE值、糊精黏度和颗粒微观结构的变化情况。结果表明:在相同乙醇浓度下,随着酸浓度增加,水解程度升高。酸解淀粉糊精的黏度与原淀粉相比数值下降。以2%、4%、6%盐酸处理制备的糊精粒子微观结构无明显变化。75%和85%乙醇介质中反应产物的DE值较相对应的95%乙醇介质中低,通过正交实验确定了水解适宜的工艺条件,酸解的最佳工艺条件为盐酸6%、乙醇浓度95%、时间3h。

Sweet potato starch was hydrolyzed at 79-81℃ by various acid concentration（2%, 4%, 6%）, solvent media （75% EtOH, 85% EtOH, 95% EtOH） and acid treatment period （1-5h）. The changes of DE（dextrose equivalent）, viscidity, granular shape and the degree of hydrolysis were investigated. The result showed that the degree of hydrolysis augment as the acid concentration increased at the same alcohol concentration （85% or 95%）. Viscidity of hydrolyze amylodextrin was lower than it was original corn starch. Starches hydrolyzed in 2%, 4%, 6% did not show granular shape changes. In 75% and 85% ethanol medium, the DE of amylodextrin was lower than it was in 95% ethanol medium. Determine DE confirm optimization of acid hydrolysis. The acid hydrolysis conditions were give as follows： acid concentration 6%, solvent media 95% EtOH, temperature 3h.