【摘要】 利用感应电场对玉米淀粉进行酸解处理并考察了理化性质的变化,研究了感应电场辅助酸解过程中的电压频率及酸溶液浓度和淀粉乳质量浓度对酸解淀粉的影响,并采用差示扫描量热仪和多角度凝胶色谱等对其改性后的淀粉性质进行了研究。结果发现,玉米淀粉在感应电场的影响下,降解时产生的还原糖均高于不施加感应电场的对照样,并且在0.15 mol/L的酸浓度和8 g/dL淀粉乳的条件下,与对照样的差异显著(P<0.05),还原糖质量浓度分别提高了52.07%和42.38%;感应电场处理的淀粉糊化温度和焓值相较于热酸处理的对照样均有所减小(P<0.05),反应15 h以后,感应电场辅助处理的淀粉相对分子质量下降更快。更多还原

【Abstract】 In the present research,the effects of inductive methodology treating on the acid hydrolyzed corn starch were studied by changing the frequency of voltage,concentration of acid solution and starch suspension. The content of reducing sugar,differential scanning calorimetry(DSC) and Laser multi-angle gel chromatography system were used to analyze the influences on properties of corn starch after alternating electric field assisted acid hydrolysis. The reducing sugar content produced by acid hydrolysis assisting by electric field was higher than non-electric field samples. And in 0.15 mol/L acid and 8% starch suspension,the reducing sugar yield could increase by 52.07% and 42.38% than controls(P<0.05),respectively. Compared to the non-electric field acid starch,gelatinization temperature and enthalpy were a bit reduced(P<0.05),and the molecular weight decreased faster after 15 h treating with electric field.更多还原