摘要
分别采用真空冷冻干燥法和真空干燥法对复合酶水解淀粉所得到的微孔淀粉进行干燥处理,并分析测试干燥后的多孔淀粉的吸水率、吸油率和微观形貌,结果表明:采用真空干燥法所得的多孔淀粉颗粒发生团聚,且孔洞结构会受到一定程度的破坏;而采用真空冷冻干燥法,多孔淀粉的颗粒形貌和孔洞结构都保持得较为完好;采用真空冷冻干燥法处理的多孔淀粉的吸水率和吸油率分别比采用真空干燥法处理多孔淀粉的提高了24%和58%;采用真空冷冻干燥法处理的多孔淀粉吸附性能明显提高。在微孔淀粉制备过程中,真空冷冻干燥法更为适合于多孔淀粉的干燥处理。
The vacuum freeze-drying method and vacuum drying method was investigated respectively to deal with the microporous starch which was hydrolyzed by complex amylolytic enzyme. The water absorption rate, oil absorption rate and surface micromorphology of dried microporous starch were detected. The results showed that the microporous starch made by vacuum drying method aggregated together and its micropores were damaged in part. The microporous starch made by vacuum freeze-drying method maintained the integrality of the granules and the holes of the microporous starch, and avoids being burnt. The latter starches had higher water absorption rate 24% and oil absorption rate 58% than former ones, respectively. The vacuum freeze-drying method was more fit for drying microporous starch than vacuum drying method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期192-193,196,共3页
Science and Technology of Food Industry
关键词
微孔淀粉
复合水解酶
冷冻干燥
microporous starch
complex hydrolase
vacuum freeze- drying
