粳米多孔淀粉制备工艺优化及性质研究

Study on the preparation technology and properties of porous starch from japonica rice

以宁夏843粳米淀粉为原料,用单因素和正交试验研究制备多孔淀粉的最佳工艺,对制备的多孔淀粉与原淀粉的主要理化性质和吸附应用进行了比较研究。最佳工艺条件为体系温度37℃、体系反应时间14 h、加酶量35%、体系pH值4.5,扫描电子显微镜图显示多孔淀粉表面略显粗糙、有孔洞,为中空结构,多孔颗粒没有塌陷现象,颗粒基本完整。由此反应条件制备的粳米多孔淀粉的比容积、膨胀率、透光率、吸油率分别为0.401 g/mL、15.2%、9.6%、99.8%,较粳米原淀粉分别增加了19.7%、34.5%、12.9%、45.3%,粳米原多孔淀粉对铜离子的吸附量较原淀粉提高了51.9%,而氨基多孔淀粉对铜离子的吸附量较原淀粉和原多孔淀粉分别提高了120.5%和45.2%。粳米多孔淀粉较原淀粉比容积、膨胀率、透光率、吸油率都有所增加。多孔淀粉经过氨基改性以后吸附铜离子的能力明显增强。

Ningxia 843 japonica rice starch was used as rawmaterial to study the optimum process for the preparation of porous starch by single factor and orthogonal design.The main physicochemical properties and adsorption applications of the prepared porous starch were investigated and compared.The optimum conditions were:reaction temperature 37℃,reaction time 14 h,enzyme amount 35%,pH 4.5.Results of tungsten filament scanning electron microscopy showed that the porous starch had a hollowstructure and slightly rough surface with holes,and the starch particles were basically intact without collapses.The specific volume,expansion rate,light transmittance and oil absorbency of the porous rice starch prepared under the optimum conditions were 0.401 g/mL,15.2%,9.6%and 99.8%,increased by 19.7%,34.5%,12.9%and 45.3%in comparision with rawrice starch,respectively.Copper ion adsorption of the original porous starch from japonica rice increased by 51.9%in comparision with rawrice starch,and that of porous amino starch increased by 45.2%and 120.5%compared with the original porous starch and rawrice starch.Compared with rawstarch,the specific volume,expansion rate,light transmittance and oil absorbency of porous starch increased.The copper ion absorption capacity of porous starch was enhanced obviously after amino modification.