大米多孔淀粉制备工艺的研究

Rui XUE,Liang-zhu YANG,Yong-li WANG, Wen LI, Li-ping SONG,Chen LI

Guangzhou Chemical Industry（2020）

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Abstract

采用大米淀粉为原料,通过复合酶法来制备大米多孔淀粉.以大米多孔淀粉的吸油率和吸水率为指标,通过单因素和正交实验优化制备工艺.研究结果表明,大米多孔淀粉的最佳制备条件为pH值5.0,酶用量1.2％,酶配比(α-淀粉酶:糖化酶)1:2,反应时间16 h,反应温度55℃,淀粉浓度30％.此时,大米多孔淀粉的吸油率和吸水率分别为51.38％和178.65％.

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