双酶法制备板栗微孔淀粉的工艺研究

Study on Preparation of Chestnut Microporous Starch by Double Enzyme Hydrolysis Method

以板栗淀粉为原料,用α-淀粉酶和糖化酶协同水解板栗淀粉制备微孔淀粉,研究制备条件对板栗淀粉成孔的影响。结果表明,制备板栗微孔淀粉的最佳工艺条件为:酶解温度60℃,酶解时间20 h,酶解p H 4,酶用量1%,在该条件下所得到的微孔淀粉的吸水率高达162%。采用扫描电子显微镜(SEM)对板栗微孔淀粉的颗粒结构进行分析,表明制备的板栗微孔淀粉表面有孔。

Chestnut microporous starch was prepared by double enzyme, a-amylase and glucoamylase, treating with chestnut starch as raw material. The effect of temperature, time, pH, quantity of enzyme and ratio of enzyme on pores formation was investigated. The optimum preparation conditions for chestnut microporous starch were reaction temperature of 60 ℃, reaction time of 20 h, pH 4 and enzyme dosage of 1%. Under the condition, water adsorption ratio of microporous starch was up to 162%, which was higher than raw starch obviously. The granule structure of the chestnut microporous starch was observed with SEM and the results showed that there were holes on the surface of chestnut starch granules.