摘要
采用α-淀粉酶水解葛根淀粉,制备水溶性麦芽糊精,研究了影响葛根淀粉水解度(DE值)的因素,探讨了DE值与麦芽糊精溶解度的关系,并对麦芽糊精的流变特性进行表征。结果表明:随着酶用量增加,水解速度加快,DE值增加。在一定温度范围内,随温度的升高,水解速度加快,DE值增加。DE值越大,麦芽糊精的溶解度越大。DE=11.52和DE=20.21两种麦芽糊精的水溶液均为牛顿流体,前者放置1h后转变为胀塑性流体,后者则稳定不变。该研究结果为扩大葛根淀粉的用途,提供了理论依据和实际参考。
Kudzu Starch was hydrolyzed by usingα-Amylse,prepared malto dextrin.The effect factor of dextrose equivalent (DE)of kudzu Starch was discussed.The re lationships DEand hydrolysate solu bility was researched,The viscoelastic behavior of hydrolysa te was found.The result indicated th at hydrolys speed and DE increases along with content ofα-Amlyse increasing.At the experime ntal temperature range,hydroly speed and DEincreases along with temperature arising.Hydrolysate s olubility becomes large while the DE increases.The solution of DE11.52a nd DE20.21is Newtonianfluid,after th e solutionwas depositedone hour,th e former change dilatantfluid,butthe latter is unchange.Theconclusionintherese archwillprovidetheoryeticalbasis andpracticalreferenceforadvancedproduction of Kudzu Starch andextend application.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期46-49,共4页
Food Science
