Effects of ultrasonic combined with α-amylase hydrolysis on the multi-level structure and adsorption properties of maize starch

Abstract

Abstract: In order to explore an effective method to improve the adsorption property of maize starch granules, the pretreatment of ultrasound at different temperatures (0, 25, 45, and 65 ℃) below the gelatinization temperature combined with α-amylase was used to modify maize starch. The results showed that ultrasonic pretreatment could resulted in the rough and groove surface of maize starch granules. The molecular weight, relative crystallinity and the order degree of the short-range molecular of the starch samples pretreated by ultrasound were significantly (P<0.05) lower than native maize starch. Compared to single enzymatic hydrolysis, the combined treatment yielded maize starch samples with a larger specific surface area and pore capacity, and significantly (P<0.05) improved the adsorption performance of which. With the pretreatment temperature increased from 0 ℃ to 65 ℃, the water and oil absorption rates of starch granules treated by the ultrasound combined with enzyme increased from 114.71% and 142.16% to 144.77% and 189.70%, respectively. Therefore, the ultrasonic at high temperature (below the gelatinization temperature) combined with α-amylase can be used as an effective method to prepare green and high efficiency starch-based adsorbent. This study will help to better understand the mechanism of enzymatic modification of starch promoted by ultrasound and to provide a theoretical basis for the development of high efficiency starch-based adsorbents.

Key words: maize starch, ultrasonic pretreatment, enzymatic hydrolysis, multi-level structure, adsorption properties

CLC Number:

TS213

hong liHAN. Effects of ultrasonic combined with α-amylase hydrolysis on the multi-level structure and adsorption properties of maize starch[J]. FOOD SCIENCE.

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