食品工业科技2018，Vol.39Issue(10)：1-6,6.DOI:10.13386/j.issn1002-0306.2018.10.001
不同直链淀粉含量玉米淀粉挤出物的酶解力与糊化度研究
Enzymatic hydrolysis and gelatinization degree of extruded corn starch with different amylose content
摘要
Abstract
The effects of different extrusion conditions on the enzymolysis and gelatinization of corn starch were studied by changing the parameters of the extruder(extruder screw speed,sleeve temperature and water content of the feed).The results showed that the effect of the screw speed on the enzymatic hydrolysis and the gelatinization degree of the corn starch had a better effect.The effect of the sleeve temperature on the enzymatic hydrolysis and gelatinization degree of the different linear content of corn starch was obvious.The hydrolysis rate of maize starch was higher than that of common corn starch in the different sleeve temperature,when the temperature of the sleeve was 60 ℃,the hydrolysis rate of corn starch was the highest.The hydrolysis of common corn starch,high molecular weight corn starch,commercial waxy corn starch were 1.102,0.948,0.926.With the increase of water content,the enzymatic hydrolysis increased and then decreased,and the content of corn starch was the highest when the content of water was 25.0％ The maximum enzymatic hydrolysis rates of common corn starch,commercial high linear corn starch and commercial waxy corn starch were 0.862,0.984 and 0.861,meanwhile,the gelatinization degree decreased.This provides a theoretical basis for the study of the application of different linear content of corn starch.关键词
玉米淀粉/挤出物/酶解力/糊化度/直链淀粉含量Key words
corn starch/extrudate/enzymatic hydrolysis/gelatinization degree/amylose content分类
轻工纺织引用本文复制引用
范玉艳,于双双,马成业..不同直链淀粉含量玉米淀粉挤出物的酶解力与糊化度研究[J].食品工业科技,2018,39(10):1-6,6.基金项目
国家自然科学基金(31471676) （31471676）
国家重点研发计划子课题(2016YFD0401303-01) （2016YFD0401303-01）
山东省高等学校优势学科人才团队培育计划. （）
