交联微孔木薯淀粉的制备及其性能研究

Preparation and performance of crosslinked microporous cassawa starch

以木薯淀粉为原料,三氯氧磷为交联剂,糖化酶与α-淀粉酶为复合酶,对交联微孔木薯淀粉的制备及其性能进行了研究。结果表明:交联淀粉乳浓度、交联剂的用量、复合酶用量、缓冲液pH、酶解温度和酶解时间对交联微孔淀粉性能影响较显著。当交联淀粉乳浓度为30%、交联剂用量为80μL、缓冲液pH4.5、复合酶用量2.0%、酶解温度50℃、酶解时间12h时,交联微孔淀粉具有较佳吸水率和吸油能力。通过SEM、XRD和TGA对交联微孔淀粉进行了测定与分析。

Crosslinked microporous starch was prepared with cassava starch as raw materials,phosphorus oxychloride as crosslinking agent,glucoamylase and alpha amylase as composite enzyme.The results showed that the dosages of starch content,crosslinking agent and composite enzyme,pH,reaction temperature and reaction time remarkable influenced the performance of crosslinked microporous starch.The optimum technological conditions were starch content 30%,crosslinking agent for 80μL,pH4.5,compound amylase amount of 2.0%,enzymatic hydrolysis temperature at 50℃ and enzymatic hydrolysis time of 12h.The structure and morphology of the crosslinked microporous starch were characterized by SEM,XRD and TGA.