酸法醇介质制备木薯淀粉糊精的工艺及特性研究

Study on Properties and Preparation Conditions of Cassava Amylodextrins with Acid-alcohol Media

以木薯淀粉为原料制备木薯淀粉糊精。木薯淀粉在80～81℃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(70%、80%、90%)、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、糊精粘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。70%和80%乙醇介质中反应产物的DE值较相对应的90%乙醇介质中低,通过正交试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90%、时间3h。

In this research, cassava starch was hydrolyzed at 80-81 ℃ by various acid concentrations （2%, 4%, 6%）, solvent media （70% EtOH, 80% EtOH, 90% EtOH） and acid treatment periods （1 -5 h）. The changes of DE （dextrose equivalent）, viscidity, granular shape and the degree of hydrolysis were investigated. The result showed that the degree of hydrolysis increased as the increase acid concentration at the same alcohol concentration （80% or 90%）. Viscidity of hydrolyze amylodextrin was lower than of original corn starch. Starches hydrolyzed in 2%, 4%, 6% did not show granular shape changes. In 70% or 80 % ethanol medium, the DE of amylodextrin was lower than in 90% ethanol medium. Processing of acid hydrolysis was optimized. The acid hydrolysis conditions were give as follows： acid concentration 6%, solvent media 90% EtOH and temperature 3 h.