不同直链淀粉含量玉米淀粉挤出物的酶解力与糊化度研究

Enzymatic hydrolysis and gelatinization degree of extruded corn starch with different amylose content

通过改变挤压机的系统参数(挤压机螺杆转速、套筒温度、喂入料水分含量),研究了系统参数对不同直链淀粉含量玉米淀粉挤出物酶解力与糊化度的影响,实验结果表明挤压机螺杆转速对玉米淀粉挤出物酶解力及糊化度的影响较小;套筒温度对玉米淀粉挤出物酶解力及糊化度的影响较明显,套筒温度为60℃时挤出物酶解力最高,普通玉米淀粉、高直链玉米淀粉、蜡质玉米淀粉三种挤出物的酶解力分别为1.102、0.948、0.926;喂入料水分含量对不同直链淀粉含量玉米淀粉挤出物酶解力及糊化度的影响最明显,随着水分含量升高,酶解力先增大后减小,喂入料水分含量为25.0%时不同直链含量玉米淀粉挤出物酶解力最大,普通玉米淀粉、高直链玉米淀粉、蜡质玉米淀粉挤出物的最大酶解力分别为0.862、0.948、0.861,同时糊化度呈下降趋势。这为研究不同直链淀粉含量玉米淀粉的应用提供一定的理论基础。

The effects of different extrusion conditions on the enzymolysis and gelatinization of corn starch were studied by changing the parameters of the extruder（ extruder screw speed,sleeve temperature and water content of the feed）. The results showed that the effect of the screw speed on the enzymatic hydrolysis and the gelatinization degree of the corn starch had a better effect.The effect of the sleeve temperature on the enzymatic hydrolysis and gelatinization degree of the different linear content of corn starch was obvious. The hydrolysis rate of maize starch was higher than that of common corn starch in the different sleeve temperature,when the temperature of the sleeve was 60 ℃,the hydrolysis rate of corn starch was the highest.The hydrolysis of common corn starch,high molecular weight corn starch,commercial waxy corn starch were 1.102,0.948,0.926.With the increase of water content,the enzymatic hydrolysis increased and then decreased,and the content of corn starch was the highest when the content of water was 25.0% The maximum enzymatic hydrolysis rates of common corn starch,commercial high linear corn starch and commercial waxy corn starch were 0.862,0.984 and 0.861,meanwhile,the gelatinization degree decreased.This provides a theoretical basis for the study of the application of different linear content of corn starch.