玉米微孔淀粉的制备及显微结构研究-河南农业科学.pdfVIP

※基础研究 食品科学 2006, Vol. 27, No. 12 241 玉米微孔淀粉的制备及显微结构研究 1 2 3 顾香玉 ，张晓云 ，刘景顺 (1.江苏科技大学南徐学院，江苏 镇江 212004； 2.华东理工大学 生物反应器工程国家重点实验室，上海 200237； 3.河南工业大学粮油食品学院，河南 郑州 450052) 摘 要：以玉米淀粉为原料，研究比较了酶法及酸法水解处理玉米淀粉制备微孔淀粉工艺，并借助于扫描电子显 微镜(scanning electron microscopes，SEM)、差式扫描量热计(differential scanning calorimeter，DSC)、动态热机械 分析(dynamic mechanical analysis，DMA)等分析手段对产品的显微结构及热相变过程进行了分析。 关键词：微孔淀粉；酶解；酸解；D S C ；S E M ；D M A Preparationof CornMicroporousStarchandItsMicrostructureStudy 1 2 3 GU Xiang-yu ，ZHANG Xiao-yun ，LIU Jing-shun (1.Nanxu College, Jiangsu University of Science and Technology, Zhenjiang 212004, China；2.State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China；3.Grain College, Henan University of Technology, Zhengzhou 450052, China) Abstract：Microporous starchgranuleswere preparedby thepartialhydrolysis ofnative corn starchwith α-amylaseandHCl. By observing theDSC pictures ofmicroporous starchgranulesmodified by α-amylase andHCl, pores inthenative corn starch granules hydrolyzedby α-amylaseappearedmuchbetter thanthosemodifiedbyHCl alone.The temperatureofphase transition and surface structure of microporous starch granules were also studied with the aid of DSC, SEM and DMA analysis. Key words：microporous starch；α-amylase hydroly