摘要
采用糖化酶对玉米淀粉进行部分降解制备微孔淀粉,通过对淀粉得率、比容积和吸油率的考察和扫描电镜观察,研究微孔淀粉质量随不同酶浓度和处理时间的变化规律,并采用正交实验方法优化温度、pH和钙离子浓度等微孔淀粉制备的工艺条件。
Micro-porous starch were prepared by the partially hydrolyzed of native corn starch granules using glucoamylase. The quality transforming regula^rity of the micro-porous starch by glucoamylase concentration and hydrolyzed time, by examining the recovery ratio, specific volume, absorptive capacity of oil and SEM observation of the micro-porous starch. Temperature, pH and Ca^2+ concentration were considered as the main factors to optimize the technological conditions.
出处
《食品与机械》
CSCD
北大核心
2005年第1期17-19,共3页
Food and Machinery
