高粱多孔淀粉制备工艺的优化及理化性质研究

Study on preparation technology and physicochemical properties of sorghum porous starch

以高粱淀粉为原料,优化高粱多孔淀粉的制备工艺并对多孔淀粉的理化性质进行了研究。结果表明:高粱多孔淀粉最佳酶解工艺条件为酶配比1∶5(g/g)、底物浓度25%、酶添加量3%、酶解时间10 h、酶解温度50℃、pH4.6,在该条件下制得的多孔淀粉的吸油率为132.04%,比容积为2.39 g/cm^3、溶解率为3.97%、膨胀率为13.80%、透光率为11.89%,较原淀粉分别提高了92.81%、21.31%、69.65%、38.41%、7.2%;扫描电子显微镜(SEM)显示多孔淀粉颗粒完整,表面形成类似蜂窝状孔洞,孔径大小及孔深适中,淀粉内部形成中空结构,成孔效果较好。

With sorghum starch as raw material,the preparation technology of sorghum porous starch was optimized and the physicochemical properties of porous starch were studied.The results showed that the optimum enzymolysis conditions of sorghum porous starch were as follows:enzyme ratio1∶5(g/g),substrate concentration 25%,enzyme addition 3%,reaction time 10 h,reaction temperature 50℃,and pH4.6.The oil absorption rate of the porous starch was 132.04%.The specific volume was 2.39 g/cm^3.The solution rate was 3.97%.The swelling rate was 13.80%.The light transmittance rate was 11.89%.Compared with the original starch,it was increased by 92.81%,21.31%,69.65%,38.41%and 7.2%respectively.Scanning electron microscopy(SEM)showed that the porous starch granules were complete and formed honeycomb-like hole on their surface.Their size and depth were moderate.Hollow structures were formed inside the starch and which indicated that the effect of forming holes was good.