2009•Xiandai shipin kejiRequires access
Study on preparation and microstructure of porous maize starch prepared by enzyme hydrolysis.
Nie LiHong, Zhi-Gang Luo, Ying Wang, Luo Fa-xing
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Abstract
Porous starch granules were prepared by Synergism of the α-amylase and glucoamylase.The influences of the amount of enzyme,the mass radio of α-amylase to glucoamylase,the temperatures,pH value and hydrolysis time of the hydrolysis reaction on the degree of hydrolysis and oil-absorption rate were studied.The optimum conditions for preparation of porous maize starch by synergism hydrolysis were as follows:the amount of enzyme of 1%,the mass radio of α-amylase to glucoamylase of 1:2,the temperatures of 55 ℃,pH value of 5.0,and hydrolysis time of 16h.Under these conditions,the degree of hydrolysis was 53.45%,and the rate of oil absorption was 98.48%.The microstructure of the porous maize starch was studied by polarized light microscopy and SEM.