Processing technology and properties of microporous waxy maize starch produced by ultrasonic-assisted Α-amylase enzymolysis

被引：0

作者：

Zhang, Nan ^{[1
]}

Chen, Haihua ^{[1
]}

Wang, Yusheng ^{[1
,2
]}

Zhang, Yingying ^{[1
]}

机构：

[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

[2] Editorial Department of Journal of Qingdao Agricultural University, Qingdao, China

来源：

Journal of the Chinese Cereals and Oils Association | 2015年 / 30卷 / 11期

关键词：

Microporosity - Differential scanning calorimetry - Amylases - Gelation;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The processing technology of microporous waxy maize starch with ultrasonic-assisted α-amylase enzymolysis has been researched according to the oil absorption ratio determined by single factor method and orthogonal test in the paper. Meanwhile, the microstructure and thermal property of microporous maize starch have also been studied by polarized light microscopy as well as differential scanning calorimetry. The results showed that the optimal conditions of ultrasonic treatment were as follows: power of 600 W, time of 30 min, the concentration of 30%; the optimal enzymolysis conditions was as follows: enzymatic dosage of 100 U/g, temperature of 50, pH of 6.0, and time of 20 h. On the above conditions, the microporous waxy maize starch could obtain the highest oil absorption ratio as 175.41%. After ultrasonic-assisted α-amylase enzymolysis, the granule structure of microporous waxy maize remained relatively complete; its uniformity and gelatinization temperature was increased. Compared with that of the common enzymolysis technology, the oil absorption ratio of microporous waxy maize starch by ultrasonic-assisted α-amylase enzymolysis increased 19.79%. © 2015, Editorial Department, Chinese Cereals and Oils Association. All right reserved.

引用

页码：115 / 119