微波前处理酶法制备微孔淀粉研究

［目的］提高微孔淀粉的吸附性能，缩短其生产时间。［方法］以玉米原淀粉为材料，对其施加40 W/g的超声波处理10 min，然后用α-淀粉酶和葡萄糖苷酶的pH缓冲液制备微孔淀粉，研究各因素对微孔淀粉吸油率的影响。［结果］其他因素固定不变，当反应温度为30 ℃时，微孔淀粉的吸油率最低，反应温度在50-55 ℃时，微孔淀粉的吸油率较高；缓冲液pH值在5.0-5.5时，微孔淀粉的吸油率较高，缓冲液pH值高于5.5时，微孔淀粉的吸油率急剧下降；当缓冲液pH值为5.0，反应温度为50 ℃，反应时间为12 h，α-淀粉酶用量为75 U/g，葡萄糖苷酶用量为46 U/g时，微孔淀粉的吸油率最高，达132.8%。［结论］微波预处理可提高微孔淀粉的吸油率。

Study on Preparation of Microporous Starch by Enzymatic Method after Microwave Pretreatment

Objective] The study was to increase the adsorption properties of microporous starch, and shorten its production time. Method] With native corn starch as the material, it was treated by ultrasonic with 40 W/g for 10 min, and then the microporous starch was prepared by pH buffer of α-amylase and glucosidase. The effects of factors on oil absorption ratio of microporous starch were studied. Result]When other factors were fixed, the oil absorption ratio of microporous starch was the lowest when reaction temperature was 30 ℃ and it was higher when reaction temperature was 50-55 ℃. The oil absorption ratio of microporous starch was higher when pH value of the buffer was 5.0-5.5, but it was decreased sharply when pH value of the buffer was higher than 5.5. When pH value of the buffer was 5.0, reaction temperature was 50 ℃, reaction time was 12 h with α-amylase amount of 75 U/g and glucosidase amount of 46 U/g, the oil absorption ratio of microporous starch was the highest, reaching 132.8%. Conclusion] Microwave pretreatment could increase the oil absorption ratio of microporous starch.