FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 241-245.

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Preparation of Corn Microporous Starch and Its Microstructure Study

GU Xiang-yu1,ZHANG Xiao-yun2,LIU Jing-shun3   

  1. 1.Nanxu College, Jiangsu University of Science and Technology, Zhenjiang 212004, China;2.State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China;3.Grain College, Henan University of Technology, Zhengzhou 450052, China
  • Online:2006-12-15 Published:2011-11-23

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Abstract: Microporous starch granules were prepared by the partial hydrolysis of native corn starch with α-amylase and HCl. By observing the DSC pictures of microporous starch granules modified by α-amylase and HCl, pores in the native corn starch granules hydrolyzed by α-amylase appeared much better than those modified by HCl alone. The temperature of phase transition and surface structure of microporous starch granules were also studied with the aid of DSC, SEM and DMA analysis.

Key words: microporous starch； &alpha, -amylase hydrolysis； acid hydrolysis； DSC(differential scamning calorimeter)； SEM(scanning electron microscopes)； DMA(dynamic mechanical analysis)；