食品工业科技2017，Vol.38Issue(6)：163-167,5.DOI:10.13386/j.issn1002-0306.2017.06.023
酶解羟丙基马铃薯淀粉的制备及其在空心胶囊中的应用
Preparation of enzyme-treated hydroxypropyl potato starch and its application in hollow capsules
摘要
Abstract
The enzyme-treated hydroxypropyl potato starch was prepared by hydrolyzing hydroxypropyl potato starch with pullulanase.The influence of the amount of pullulanase,enzymolysis time,temperature and pH on the viscosity of the starch was studied.The gel properties of the starch with different enzymolysis degrees were compared.The influence of the enzymolysis degree and mass fraction of glue on the hollow capsules was investigated by determining the capsule yield rate,capsule wall thickness,transparency,water content and friability.The results indicated that the better enzymolysis conditions that could yield a product were as follows:0.6 wt％ of pullulanase,60 ℃,pH =5.5,and for 2 hours.The viscosity of paste prepared from the enzyme-treated hydroxypropyl potato starch increases with the decreasing temperature.The gelatinization temperature was 55 ℃.With the increasing enzymolysis degree,the viscosity of capsule impregnating liquid decreases,and the capsule transparency was improved.Hollow capsules with higher transparency and lower friability could be produced when the enzyme-treated hydroxypropyl potato starch with a viscosity of 1500 mPa· s was used,at 22.5％ by mass fraction of glue.The formability of capsules could reach 94％.This study indicated that the enzyme-treated hydroxypropyl potato starch was suitable for capsule manufacture.关键词
普鲁兰酶/马铃薯淀粉/羟丙基淀粉/空心胶囊/黏度Key words
pullulanase/potato starch/hydroxypropyl starch/hollow capsule/visicosity分类
轻工纺织引用本文复制引用
何绍凯,刘文娟,曹余,田映良,史琦云..酶解羟丙基马铃薯淀粉的制备及其在空心胶囊中的应用[J].食品工业科技,2017,38(6):163-167,5.基金项目
国家科技支撑计划(2012BAD32B01) （2012BAD32B01）
甘肃省科技计划资助(093NTGJ012). （093NTGJ012）
