Bibliographic Details
| Title: |
超声冻融- 复合酶解制备小麦多孔淀粉及其吸附特性. (Chinese) |
| Alternate Title: |
Preparation of wheat porous starch by ultrasonic thawing combined with double enzymatic hydrolysis and its adsorption properties. (English) |
| Authors: |
李彩妮, 安凤平, 石 娟, 孙帅豪, 宋洪波 |
| Source: |
Packaging & Food Machinery; 2023, Vol. 41 Issue 6, p106-112, 7p |
| Abstract (English): |
In response to the insufficient adsorption of the wheat porous starch prepared by traditional methods, wheat starch was used as raw material to comparatively study the physicochemical properties and adsorption performance of the modified starches obtained by ultrasonic thawing, double enzyme （α -amylase and glycosylase） treatment and ultrasonic-thawing combined with double enzyme hydrolysis. The results show that wheat starch belongs to A-type, and the crystal form is not changed after ultrasonic freeze-thawing, double enzymatic hydrolysis, and ultrasonic thawing combined with double enzymatic hydrolysis. The surface of the starch was eroded after ultrasonic thawing treatment, and the double enzymatic hydrolysis can produce porous starch with a small number of pores, both of these two treatments can significantly decrease the relative crystallinity of starch （30.97% and 25.53%, respectively） and reduce the order of double helix molecules of the starch. Therefore, the porous starch prepared by ultrasonic freeze-thawing combined with double enzyme hydrolysis exhibits the largest specific surface area and total pore volume （1.648 6 m²/g and 4.294×10-3 cm³/g, respectively） with lower relative crystallinity （21.73%） and the smallest order of double helix structure, and displays the largest swelling, oil and water absorption capacity of 17.38 g/g, 81.84% and 120.28%, respectively. The study provides a reference for the preparation of wheat porous starch. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
针对传统方法制备的小麦多孔淀粉吸附性较差的问题, 以小麦淀粉为原料, 对比研究超声冻融、复合酶（α- 淀粉酶 和糖化酶）处理以及超声冻融- 复合酶水解淀粉的理化性质和吸附性能。结果表明, 小麦淀粉为A 型淀粉, 超声冻融、复 合酶解和超声冻融- 复合酶解均未改变小麦淀粉的晶型, 经超声冻融处理的淀粉表面被侵蚀, 复合酶水解可形成少量孔洞 的多孔淀粉, 此2 种处理均可显著降低淀粉相对结晶度, 分别为30.97% 和25.53%, 显著降低淀粉双螺旋分子的有序性。超 声冻融结合复合酶水解制得多孔淀粉的比表面积和总孔体积最大, 分别为1.648 6 m²/g 和4.294×10-3 cm³/g, 淀粉相对结晶 度较低（21.73%）、双螺旋结构的有序性达到最低, 从而具有最大的膨胀力、吸油率和吸水率, 分别为17.38 g/g, 81.84% 和 120.28%。研究为小麦多孔淀粉的制备提供参考. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
