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投稿时间：2021-07-28
投稿时间：2021-07-28
中文摘要: 该文以豆薯淀粉为原料，以吸水率和得率为指标，通过单因素试验优化超声辅助复合酶法（α-淀粉酶∶淀粉葡萄糖苷酶=1∶5，质量比）制备豆薯多孔淀粉的工艺条件。最终确定多孔淀粉的制备条件为淀粉乳浓度0.3 g/mL、加酶量0.10%（质量分数）、酶解温度50℃、酶解时间4.0 h。采用扫描电子显微镜、X-射线衍射分析、差示扫描量热法和比表面积及孔隙分析仪对豆薯多孔淀粉进行理化性质表征。结果表明，多孔淀粉表面出现相对均一的孔隙，且比表面积及孔隙参数均增大。相对于原淀粉，多孔淀粉的结晶度提高了6.05%，但是淀粉晶型仍为A-型。多孔淀粉的吸水率、吸油率和亚甲基蓝吸附量相对于原淀粉分别提高了41.9%、24.1%和93.8%。
Abstract:The conditions for preparing porous Pachyrrhizus erosus starch via the ultrasound-assisted complex enzymatic method（α-amylase ∶amyloglucosidase ratio=1 ∶5，mass ratio）were optimized through singlefactor experiments using the water absorption and yield of the porous starch as indicators.The final conditions for preparing the porous starch were as follows：Starch paste at concentration of 0.3 g/mL，enzyme addition of 0.10%（mass fraction），enzymatic digestion temperature of 50℃ and enzymatic digestion period of 4.0 h.The physicochemical properties of porous Pachyrrhizus erosus starch were determined using scanning electron microscopy，X-ray diffraction，differential scanning calorimetry，as well as specific surface area and pore size analysis.The results obtained showed that there mostly existed homogeneous pores on the surface of Pachyrrhizus erosus starch，and that the specific surface area and pore parameters increased.When compared with native starch，the crystallinity of Pachyrrhizus erosus starch increased by 6.05% and preserved A-type crystallinity.Relative to native starch，the water absorption capacity，oil absorption capacity，and methylene blue adsorption of Pachyrrhizus erosus starch increased by 41.9%，24.1% and 93.8%，respectively.
keywords: Pachyrrhizus erosus complex enzymatic method porous starch physicochemical properties absorption capacity
文章编号：202217017 中图分类号： 文献标志码：
基金项目:福州大学科研启动项目（GXRC-20031）；南昌大学食品科学与技术国家重点实验室2020年度开放基金（SKLF-KF-202020）
| Author Name | Affiliation |
| HUANG Jing-jing，SHI Xiao-dan*，WANG Shao-yun | College of Biological Science and Engineering，Fuzhou University，Fuzhou 350108，Fujian，China |
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