摘要
酸解淀粉经过脱支化作用后,可以有效改善酸解淀粉的结晶能力,较大程度地提高微晶产品的结晶度。经脱支化处理得到的样品,其结晶行为与仅仅经过酸解的淀粉的结晶行为一样,它们在冷冻条件下都形成B型结构。在其他制备条件相同时,随着酸水解时间的延长,玉米淀粉微晶的收率越来越低,而马铃薯淀粉微晶的收率则越来越高。玉米淀粉和马铃薯淀粉分别酸解12d和20d时所得微晶的结晶度最高,分别为80.19%和71.12%。脱支化处理及酸解时间的长短对微晶的峰值聚合度影响较小。
The crystal capability of acid hydrolyzed starch can be improved when it was disbranched with Promozyme, and the crystallization degree of the crystallite product can be increased evidently. It has the same crystallization behavior before and after the disbranching, and both form B - type crystallite after freezing crystallization. Under the same crystal and disbranching conditions, when the acid hydrolysis time prolonged, the yield of maize starch crystallite is becoming lower and lower, but that of potato starch crystallite is higher and higher. The highest crystallization degree of the crystallite product is achieved when the acid hydrolysis time is 12d and 20d respectively for the maize starch and the potato starch, reaching crystallization degree of 80. 19% and 71. 12% respectively. The disbranching with Promozyme and the hydrolysis time exhibit little influence on the peak＇ s polymerization degree of the crystallites.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第5期57-61,共5页
Journal of the Chinese Cereals and Oils Association
关键词
微晶淀粉
制备
结晶度
峰值聚合度
crystallite starch, preparation, crystallization degree, peak＇s polymerization degree
