摘要
采用酶法进行多孔淀粉的制备,并通过得率、吸水率、吸油率指标来衡量多孔淀粉的制备效果,从而得出结论:pH=3.5,反应温度=50℃、反应温度在24h及α-淀粉酶:糖化酶=1:8,是多孔淀粉的最佳制备条件.
Porous starch enzymatic was prepared, and its yield, water absorption, oil absorption rate of indicators was measured to evaluate its effect. It is concluded that the best preparation conditions of porous starch are： pH is 3.5, reaction temperature is 50℃, the reaction time is 24h, and the ratio of α-amylase and glucoamylase is 1：8.
出处
《佳木斯大学学报（自然科学版）》
CAS
2010年第2期262-264,共3页
Journal of Jiamusi University：Natural Science Edition
关键词
多孔淀粉
制备
研究
应用
porous starch
preparation
research
application
