Optimization of Porous Starch by Response Surface Methodology

doi:10.7506/spkx1002-6630-201022046

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 216-220.doi: 10.7506/spkx1002-6630-201022046

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Optimization of Porous Starch by Response Surface Methodology

ZHOU Qiong1,2，WANG Hao-dong2，ZHANG Bo2，CHEN Zong-dao1,*

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Department of Chemistry and Engineering, Ankang University, Ankang 725000, China

Received:2010-06-24 Revised:2010-10-22 Online:2010-11-25 Published:2010-12-29
Contact: CHEN Zong-dao1 E-mail:chenzd@swu.edu.cn

Abstract

Abstract:

The preparation parameters of porous starch were optimized by single-factor, partial-factor and response surface experiments. Results indicated that the optimal preparation parameters were reaction temperature of 51.92 ℃, reaction time of 13.15 h, enzyme addition amount of 4.20%, starch concentration (V/V) 14.24%, reaction pH of 4.4 and glucoamylase-amylase ratio of 4:1. Under these optimal conditions, the water-absorbing capacity of porous starch was 156.01%.

Key words: starch, porous starch, response surface methodology

CLC Number:

TS236.9

ZHOU Qiong1,2，WANG Hao-dong2，ZHANG Bo2，CHEN Zong-dao1,*. Optimization of Porous Starch by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(22): 216-220 https://doi.org/10.7506/spkx1002-6630-201022046

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Optimization of Porous Starch by Response Surface Methodology

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