The Half-Dry preparation and physical-chemical properties of microporous wheat starch were studied. The effects of reac-tion temperature,enzyme amount,water addition,pH value and reaction time on the oil absorption rate of microporous starch were in-vestigated. Results showed that the optimal conditions were as follows: reaction temperature 52℃, pH value 5.5, water addition 30%,enzyme amount 1 600 U/g, the reaction time 12 h. Under the condition,the oil adsorption rate of microporous wheat starch could be 17.2%. At the same time, the physical-chemical properties of wheat starch were studied, including rheological properties, paste transparency and freeze-thaw stability. Wheat microporous starch had better paste stability and freeze-thaw stability than natural starch,which could provide reference for industrial production of wheat microporous starch.%研究小麦微孔淀粉的半干法制备及理化特性.考察了反应温度、加酶量、加水量、pH值、反应时间5个因素对制备微孔淀粉吸油率的影响.通过正交试验得到了半干法制备小麦微孔淀粉的最佳工艺参数,即:反应温度52℃、pH5.5、加水量30%、加酶量1600 U/g、反应时间12 h,在该条件下制得的微孔淀粉的吸油率为17.2%.同时也考察了小麦微孔淀粉的理化特性,包括流变学特性、糊的透明度、冻融稳定性;结果表明,小麦微孔淀粉比天然淀粉具有优良的糊稳定性和冻融稳定性好,可为小麦微孔淀粉的工业化生产提供参考.
展开▼
