玉米多孔淀粉的制备与理化性质研究

Preparation and Physicochemical Properties of Corn Porous Starch

摘要: 使用玉米淀粉作为原料，通过复合酶法成功制备了具有优良特性的多孔淀粉，并对其理化性质进行了详细分析。研究结果显示，在最佳的酶解条件下，酶配比为1:3 (g/g)、酶用量为3%、底物浓度为25%、酶解时间为8 h、酶解温度为45℃、以及pH值为5.5时得到的多孔淀粉展现出了较高的吸油率(189.56%)、较大的比容积(2.13 cm³/g)、合适的溶解率(13.17%)以及显著的膨胀力(3.63 g/g)，这些指标均明显优于原始淀粉。扫描电子显微镜(SEM)的观察进一步证实了多孔淀粉颗粒的完整性和表面的蜂窝状微孔结构，孔径和深度均处于理想状态，所制备的多孔淀粉具有广泛的潜在应用价值。

Abstract: Using corn starch as raw material, porous starch with excellent properties was successfully prepared by compound enzymatic method, and its physicochemical properties were analyzed in detail. The results showed that under the optimal enzymatic hydrolysis conditions, the porous starch obtained at the enzyme ratio of 1:3 (g/g), the enzyme dosage of 3%, the substrate concentration of 25%, the enzymatic hydrolysis time of 8 h, the enzymatic hydrolysis temperature of 45˚C, and the pH value of 5.5 showed higher oil absorption rate (189.56%), larger specific volume (2.13 cm³/g), suitable solubility (13.17%) and significant swelling force (3.63 g/g), which were significantly better than those of the original starch. The observation of scanning electron microscopy (SEM) further confirmed the integrity of porous starch granules, the honeycomb microporous structure on the surface, and the pore size and depth were in an ideal state, and the prepared porous starch has a wide range of potential application value.