Study on the Preparation of Porous Starch via Enzymatic Hydrolysis

The porous starch is a new modified starch prepared by enzymatic hydrolysis. The hydrolysis of the cornstarch by α-amylase and glucoamylase is determined in this paper. The optimal mass ratio of α-amylase to glucoamylase, pH value, temperature and hydrolyzing time are 1:5, 4.5, 60℃ and 32h, respectively. Under those optimal conditions, the porous starch with better absorbent ability for oil is obtained, which can be used for the absorption of oyster hydrolysate.