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小麥淀粉液化工藝優(yōu)化與液化淀粉納米結(jié)構(gòu)研究
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    摘要:

    以小麥淀粉為原料，用耐高溫α-淀粉酶液化可制備異麥芽低聚糖。采用正交試驗法，對小麥淀粉液化過程的影響因素進(jìn)行了研究。研究結(jié)果表明,最佳工藝條件為pH值5.6～5.8，淀粉乳質(zhì)量分?jǐn)?shù)25%，溫度85℃，SPEZYME Fred用量14LU/g，液化時間80min，所得液化液的DE值為15.62。用原子力顯微鏡研究了淀粉液化前以及液化后DE值分別為7～9和11～13時液化淀粉的拓?fù)浣Y(jié)構(gòu), 得到了淀粉在液化過程中顆粒結(jié)構(gòu)變化的直接圖像證據(jù)。它表明隨著液化程度的提高，淀粉的顆粒逐漸被破壞，由粒狀變?yōu)橹睢＿@些圖像也是淀粉中存在粒狀結(jié)構(gòu)、直鏈結(jié)構(gòu)和支鏈結(jié)構(gòu)的直接證據(jù)。

    Abstract:

    Using wheat starch as raw material, and thermostable α-amylase SPEZYME Fred as liquefacient, isomalto-oligosaccharide was prepared. The factors which affected liquefying of wheat starch were investigated by orthogonal tests. The results showed that the optimum condition was as follows: pH value was 5.6～5.8, the mass percent of starch pulp was 25%, liquefying temperature was 85℃, the usage quantity of SPEZYME Fred was 14LU/g, liquefying time was 80 minutes. On this condition, DE value of liquefied solution was 15.62%. The topology nanostructure of starch pulp was researched by atomic force microscopy when the wheat starch was not liquefied and DE value of liquefied starch pulp was 7～9 and 11～13. Image evidence of starch granules' structure change was obtained. With the increase of liquefied degree, Starch granules were broken up gradually and became branch structure. These images proved that starch granules were composed of particle structures, amylose structures and amylopectin structures.

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劉鐘棟,高莉,王艷麗,張露.小麥淀粉液化工藝優(yōu)化與液化淀粉納米結(jié)構(gòu)研究[J].農(nóng)業(yè)機(jī)械學(xué)報,2008,39(1):87-90.[J]. Transactions of the Chinese Society for Agricultural Machinery,2008,39(1):87-90.

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