The characteristic research of amylase enzymatic cross-linked starch

The experiments use the different amounts of epichlorohydrin(ECH) to crosslinking tapioca starch under alkaline conditions,then use the different units of amylase,glucoamylase,and complex glucoamylase under the optimum pH and temperature of the enzymes,to determine of the enzymatic hydrolysis of the curve for the different degree of crosslinked starch,and compare the influence of substrate concentration on the degree of hydrolysis of crosslinked starch.The results show that the starch have a strong suppression of the granules expansion and the ability of anti–gelatinized by ECH crosslinked,meet to prepare porous starch under the temperature higher than that of gelatinized of the native starch;6% of ECH crosslinked starch,not easy to enzymatic degradation,is adapted to prepare the porous starch of low hydrolysis degree;0.25%~0.6% ECH crosslinked starch suitable for enzymatic hydrolysis at 55 ℃ to 60 ℃,can be easily controlled the products with the hydrolysis degree of 20% to 50%.