Preparation of Porous Arrowroot Starch by Double Enzymatic Hydrolysis

doi:10.7506/spkx1002-6630-201118020

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 91-94.doi: 10.7506/spkx1002-6630-201118020

• Processing Technology • Previous Articles Next Articles

Preparation of Porous Arrowroot Starch by Double Enzymatic Hydrolysis

JIANG Hui-juan，HUANG Gan-hui*

(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Received:2018-06-20 Revised:2018-06-20 Online:2011-09-25 Published:2011-09-24

Abstract

Abstract: Porous arrowroot starch was prepared by simultaneous hydrolysis with α-amylase and glucoamylase. The effects of enzyme dosage, glucoamylase-to-α-amylase ratio, pH, hydrolysis time and hydrolysis temperature on the oil-absorbing capacity of porous arrowroot starch were investigated. The optimal hydrolysis conditions for preparing porous arrowroot starch were determined by orthogonal array design method to be 3:1 glucoamylase-to-α-amylase ratio, 0.6% total enzyme amount, pH 5.0, 12 h hydrolysis time and 50 ℃ hydrolysis temperature. Under these conditions, the maximum oil-absorbing rate of 3:1 and excellent pore formation were achieved.

Key words: porous starch, α-amylase, glucoamylase, hydrolysis, oil-absorbing capacity

CLC Number:

TS235.5

JIANG Hui-juan，HUANG Gan-hui. Preparation of Porous Arrowroot Starch by Double Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2011, 32(18): 91-94.

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Preparation of Porous Arrowroot Starch by Double Enzymatic Hydrolysis

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