【作者】 马嫄；

【导师】 阚建全； 陈宗道； 刘雄；

【作者基本信息】 西南农业大学 ， 农产品加工与贮藏工程， 2003， 硕士

【摘要】 本论文研究项目来自于重庆市应用基础研究项目(410697)。 本文以玉米淀粉为原料，分别采用酸水解和酶水解2种处理方法，研究制造微孔淀粉的最佳工艺条件和技术参数，同时结合扫描电子显微镜观察，研究淀粉经处理形成微孔后颗粒的表观特征和理化性质，并初步探讨了微孔淀粉作为吸附剂吸附水溶性功能性物质和脂溶性功能性物质的性能。研究结果如下： (1)影响酸水解制备微孔淀粉的主次因素为，盐酸浓度的影响＞反应时间的影响＞反应温度的影响，同时结合扫描电子显微镜观察酸处理后淀粉颗粒形态，得到酸处理制备微孔淀粉的最佳反应条件：盐酸浓度6％，反应温度50℃，反应时间18h。 (2)试验分别进行了葡萄糖淀粉酶、α-淀粉酶、普鲁蓝酶处理制备微孔淀粉的工艺和参数的研究，获得了最佳的技术参数，如反应温度、反应时间、酶用量、pH值等。并且在单酶处理制备微孔淀粉工艺条件的对比研究中发现，单酶作用的效果为葡萄糖淀粉酶＞α-淀粉酶＞普鲁蓝酶。 (3)选用葡萄糖淀粉酶、α-淀粉酶、普鲁蓝酶以不同酶组合作用生淀粉颗粒，结果表明：以一定配比组合的复合酶作用生淀粉粒后的水解效果均较单酶处理效果好，其中酶组合后作用的效果为葡萄糖淀粉酶与α-淀粉酶组合＞葡萄糖淀粉酶与普鲁蓝酶组合＞α-淀粉酶与普鲁蓝酶组合。实验确定复合酶处理制备微孔淀粉的最佳酶组合为葡萄糖淀粉酶与α-淀粉酶，酶配比为1.0～3.0。 (4)对比原淀粉，微孔淀粉的粘度热稳定性下降，沉降体积减小，透明度增加，淀粉糊的持水性下降，溶胀体积增加，其吸水率、吸油率明显高于原淀粉。 (5)在对功能性物质(水溶性物质维生素C、脂溶性物质亚甲基蓝)的吸附研究中发现，微孔淀粉与原淀粉相比对功能性物质的吸附量增加，但较β-环糊精对脂溶性物质的吸附量减少。微孔淀粉的吸附能力与功能性物质的最初浓度呈直线关系，即浓度越大，吸附能力增大，但与吸附效率则呈相反关系。并且，微孔淀粉吸附功能性物质后，可有效降低其氧化、光解等损失。 本文研究方法规范可靠，所得结论完全可以有效地应用于微孔淀粉的生产制造中。 (全文包含图10个、表20个、参考文献75篇)更多还原

【Abstract】 In order to produce microporous starch, the best craft parameter and path were studied as well as the affects of acid hydrolysis treatment and enzyme hydrolysis treatment on the formation of microporous starch from maize starch. Sequently, the surface properties, physicochemical properties of the starch granules after treatment were studied by means of SEM. Finally, the applying of microporous starch as a microporous matrix material adapt for absorption, absorbed water-soluble functional compositions and oil-soluble functional compositions had also been studied in this paper. The results indicated:(1) The optimum parameters in using acid hydrolysis method to produce microporous starch process: The main factor that affects hydrolyzation is the density of the hydrolysis acid > reaction time > reaction temperature. By means of SEM ,the best reaction term was confirmed as the density of hydrochloric acid 6%,reaction temperature 50 C, reaction time 18h.In this condition, the pore size and depth is right and even onto the starch granule.(2) The optimum parameters in using single enzyme hydrolysis method to produce microporous starch process were studied respectively, such as reaction temperature, reaction time, enzyme dose and pH. And the experiment selected three kinds of enzyme just as glucoamylase, a -amylase and promozyme to treat starch granule. The functional efficiency of single enzyme treatment is glucoamylase>a -amylase>promozyme.(3) The optimum parameters in using compound enzyme hydrolysis method to produce microporous starch process: The functional efficiency of compound enzyme treatment is glucoamylase: a -amylase > glucoamylase: promozyme > a -amylase: promozyme. The efficiency of compound enzyme treatment is better than the single enzyme by SEM, porosity increased after compound enzyme treatment in proportion of 1.0-3.0.But when the proportion enlarged to the 4.0 or above, some piece of the segment flaked from the starch granule, even found the collapse of the starch structure. All in all, the proportion ofglucoamylase and a -amylase 1.0-3.0 is proper.(4) The physicochemical character of microporous starch were studied systematically compared with the native starch: Microporous starch has better stability of viscosity, lower retrogration, better freeze-thaw stability and higher clarity. And in the absorption experiment with water or oil, the ratio of absorption is higher than the native starch’s.(5) The applying character of microporous starch were studied compared with native starch and B-CD. The results indicated microporous starch has better absorption ability of water-soluble functional compositions than the others, but has lower absorption ability of oil-soluble functional compositions compared with the B-CD .In the storing experiment, the absorption ability of microporous starch is stable. It effectively reduced the loss of Vitamin C, lowed oxidation of Salad oil.更多还原