摘要
对黑曲霉发酵法制备小红栲多孔淀粉的工艺进行了研究,并分析了多孔淀粉的形态结构、晶体特征和糊化特性。试验结果表明,在发酵培养基母液体积分数为90%的培养基中,当黑曲霉发酵至第48 h时,加入质量分数为7.0%的原淀粉后继续发酵56 h,由此制得小红栲多孔淀粉。小红栲多孔淀粉的形成过程是:酶作用于淀粉颗粒表面的凹坑形成孔洞,由浅入深,直达颗粒中心,最终形成彼此相连的桥形网状空洞结构,其上分布着孔径1μm左右的孔洞。小红栲原淀粉与多孔淀粉的X-射线衍射图谱由尖峰衍射特征和弥散衍射特征两部分组成,属C-型晶体。多孔淀粉比原淀粉的结晶度、微晶尺寸和吸热焓要大,而微晶间距和糊化温度则小。
The Castanopsis carlesi microporous starch production by fermentation with Aspergillus niger was studied, and the morpha,crystal and gelatinization characteristics of the microporous starch were analyzed.Results：The volume rate of fermentation stock solution in the culture medium is 90%,conducting Aspergillus niger fermentation, at 48h of the fermentation adding Castanopsis carlesi native starch 7.0%,and continuously conducting the fermentation for 56 h.The process of microporous formation is that hollows in starch granule surface are hydrolyzed from outside to inside and punctured through to granule center by the mixture solution ofα-amylase and glucoamylase,finally a net - cavity structure is made,which is distributed by plenty of about 1μm holes linked together.Whichever the native starch or the microporous starch is a kind of multicrystal system made of crystal and noncrystal,and belongs to C - type crystal.Compared with the native starch,the crystallization degree,crystal size and gelatinization enthalpy of Castanopsis carlesi microporous starch are larger,and the crystal interval and gelatinization temperature are lower.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第7期62-66,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖南省自然科学基金项目(07JJ6031)
湖南工程学院博士启动基金(C7006)
关键词
黑曲霉
小红栲
多孔淀粉
结构特性
Aspergillus niger
Castanopsis carlesi
microporous starch
structural property
