玉米微孔淀粉酸法制备及其特性研究

Corn Porous Starch:Preparation with Acid and Characterization

以玉米淀粉为原料,用酸水解的方法制备微孔淀粉,研究酸浓度、温度、反应时间和底物浓度对玉米淀粉成孔的影响。通过正交试验确定酸法制备玉米微孔淀粉的最优工艺条件为:酸浓度6%、温度40℃、反应时间16 h、底物浓度20%。采用扫描电子显微镜(SEM)和差示扫描量热仪(DSC)对微孔淀粉的颗粒结构和热特性进行分析,并将其与原玉米淀粉进行比较。结果表明,玉米微孔淀粉表面有凹坑或孔洞,内部有空腔,它的糊化温度范围变窄,焓变无明显变化。

Corn porous starch was prepared by acid treating with cornstarch as raw material.The effect of temperature,quantity of acid,time and solid concentration on pores formation was investigated.The optimal conditions for the porous starch production obtained by orthogonal experiments are as follows： reaction temperature 40 ℃,quantity of acid 6%,reaction time 16 h,and solid concentration 20%.The granule structure of the corn porous starch was observed with SEM,and heat properties were analyzed with DSC,comparing with raw cornstarch.There are holes on the surface of corn porous starch granules,with cavities within the holes.The gelatinization temperature range of the corn porous starch is narrowed,and the endothermic enthalpy is not changed evidently.