复合酶酶解制备微孔糯玉米淀粉

Micro-porous Waxy Corn Starch Prepared by Compound Enzyme Enzymolysis

以糯玉米淀粉为原料,以α-淀粉酶和葡萄糖淀粉酶复合酶解制备了多孔淀粉,考察了复合酶用量、酶配比、酶解pH、酶解温度和酶解时间对微孔糯玉米淀粉成孔的影响。试验结果表明,上述5个因素对微孔糯玉米淀粉的成孔均有影响。制备微孔糯玉米淀粉的较佳工艺条件为:α-淀粉酶和葡萄糖淀粉酶的比例1∶3,酶解温度55℃,酶解时间12h,pH5.0,复合酶用量1.5%。比较了容积率法与吸油率法测定微孔糯玉米淀粉成孔的一致性,通过扫描电子显微镜分析微孔糯玉米淀粉的孔结构。

Micro-porous starch was prepared by using waxy corn starch as raw material,through the enzymolysis of compound enzyme composed of α-amylase and glucoamylase in this paper.The effects of factors such as amount of compound enzyme,ratio of α-amylase to glucoamylase,enzymolysis pH,enzymolysis temperature,and enzymolysis time on the pore-forming of waxy corn starch,were discussed.The results showed that the pore-forming of waxy corn starch was influenced by amount of compound enzyme,ratio of α-amylase to glucoamylase,enzymolysis pH value,enzymolysis temperature and enzymolysis time.The better technology conditions of preparing micro-porous waxy corn starch were mass ratio of α-amylase to glucoamylase 1∶3,enzymolysis temperature 55 ℃,enzymolysis time 12 h,enzymolysis pH 5.0,and amount of compound enzyme 1.5% respectively.The pore-forming consistency of micro-porous waxy corn starch was compared by the volume rate method and oil absorption rate method.The pore structure of micro-porous waxy corn starch was observed by SEM.