Use of Enzymatic or Acid Hydrolysis for Preparation of Microporous Starch from Broken Rice

doi:10.7506/spkx1002-6630-201022014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 64-68.doi: 10.7506/spkx1002-6630-201022014

• Processing Technology • Previous Articles Next Articles

Use of Enzymatic or Acid Hydrolysis for Preparation of Microporous Starch from Broken Rice

LI Ying，WANG Ze-nan*，DENG Wei，JIANG Yu，LIU Peng，ZHANG Qiu-zi，WU Hong-yin

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2010-07-16 Revised:2010-10-21 Online:2010-11-25 Published:2010-12-29
Contact: WANG Ze-nan E-mail:wznan@ah163.com

Abstract

Abstract:

Micorporous starch was prepared from broken rice by using enzymatic or acid hydrolysis. The optimum technological conditions were obtained by single factor test and the following orthogonal experiment. The optimum conditions for enzymatic hydrolysis method were as follows: liquid to solid ratio 4:1, enzyme dosage 23.0 U/g, pH 7.0, temperature 60 ℃, time 7 h. The optimum conditions for acid hydrolysis were as follows: liquid to solid ratio 4:1, the concentration of hydrochloric acid 4 mol/L, temperature 35 ℃, time 6 h. Granule surface of 2 microporous starch was studied by scanning electronic microscope and compared, and microporous starch produced by enzymatic hydrolysis had higher porosity, lager and deeper porous structure, than those from acid hydrolysis.

Key words: microporous starch, broken rice, enzymatic hydrolysis, acid hydrolysis, oil absorption ratio

CLC Number:

TS236.9

LI Ying，WANG Ze-nan*，DENG Wei，JIANG Yu，LIU Peng，ZHANG Qiu-zi，WU Hong-yin. Use of Enzymatic or Acid Hydrolysis for Preparation of Microporous Starch from Broken Rice[J]. FOOD SCIENCE, 2010, 31(22): 64-68 https://doi.org/10.7506/spkx1002-6630-201022014

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Use of Enzymatic or Acid Hydrolysis for Preparation of Microporous Starch from Broken Rice

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