摘要
以玉米淀粉为原料,采用超声波处理对淀粉乳酶解前进行处理,然后酶解制备糊精,可获得分子分布更为均匀的糊精样品。超声波作用条件为:超声功率50W,超声全程时间范围可选择5～15min,超声波工作时间选择2～5s范围,间隔时间可选择20s以上。在此基础上调整加酶量或酶解时间,可获得不同DE值的糊精样品。通过电镜观察,超声波处理会侵蚀淀粉颗粒表面,造成不同程度的破裂;高强度的超声波降解支链淀粉的作用增强,超声波处理制备的糊精分子分布更为均匀,并且大分子比例减少。
Corn starch was pretreated with hydrolyzed and hydrolyzed with medium-temperature and high-temperature resistant α-amylases to prepare dextrin. The ultrasound treatment conditions were as follows： power 50 W, total treatment time 5-15 min, working time 2-5 s, and intermissive time 20 s. On the basis of the pretreatment, dextrin with different DE values could be obtained by adjusting hydrolysis time or enzyme dose. SEM observation revealed that the surface of starch granules was eroded by ultrasonic treatment and they were broken to different degrees; High-intensity ultrasound notably increased the degradation of amylopectin, which made the molecular weight distribution of dextrin more uniform and reduced the proportion of large molecules.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期126-130,共5页
Food Science
