多孔玉米淀粉制备工艺研究

Study on Preparation Technology of Porous Corn Starch

研究在制备多孔玉米淀粉过程中的几个主要影响条件。用十字交叉法通过对不同反应条件下使用酶水解法所制得的多孔玉米淀粉的吸水率测试,用在单一变量相同的条件下最大值减最小值,比较所得差值的大小,差值大的影响较大。以玉米淀粉含量、α-淀粉酶含量、温度变化、糖化酶含量为影响因素设置九组实验,测得制取多孔玉米淀粉吸水率影响因素大小依次为温度变化>玉米淀粉含量>糖化酶含量>α-淀粉酶含量。本次实验所制得的多孔玉米淀粉以吸水率为800%~1200%为标准都为合格品;四个影响因素相比,温度变化对制取多孔玉米淀粉吸水率影响较大。本研究选定的最优工艺,为提高多孔玉米淀粉的产率和综合性能的研究提供参考。

Several main influencing conditions on the preparation of porous corn starch were studied.The water absorption of porous corn starch prepared by enzymatic hydrolysis under different reaction conditions was tested by cross crossing method.The maximum value was used to subtract the minimum value under the same condition of a single variable.The difference was compared.Nine groups of experiments were set up with corn starch content,α-amylase content,temperature change and glycosylase content as the influencing factors.The influence factors of water absorption of porous corn starch were temperature change&GT,Maize starch content&GT,saccharifying enzyme content&GT,α-amylase content.The porous corn starch prepared in this experiment was qualified with water absorption of 800%to 1200%as the standard.Compared with the four factors,temperature change had a greater influence on the water absorption of porous corn starch.The optimal process selected in this study could provide reference for improving the yield and comprehensive properties of porous corn starch.