Effect of Ultrasound on Acid-Alcohol Treated Hydrolysis of Starch

Jie Zheng; Lin Yang; Rong Liu; Zhi Hua Zhang; Qian Li; Ai Jun Hu

doi:10.4028/www.scientific.net/AMR.391-392.1330

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 391-392Effect of Ultrasound on Acid-Alcohol Treated...

Effect of Ultrasound on Acid-Alcohol Treated Hydrolysis of Starch

Abstract:

Excessive intake of fat will damage human health seriously, and it can also cause obesity, high blood pressure, atherosclerosis and coronary heart disease. So low fat foods gradually become highly widespread. As a result, fat substitutes are focused, which have the same physical and sensory properties as fat, and can be used in place of fat in many cases. In this work, fat substitute was prepared by acid-alcohol treated hydrolysis of corn starch with and without ultrasound. Some factors affecting the DE of starch hydrolysate were investigated by experiments with and without ultrasound, including reaction temperature, time, ethanol concentration, and hydrochloric acid concentration. Enhancements of the hydrolysis by ultrasound was observed.The results showed that the DE increased with the rise of reaction temperature, time and hydrochloric acid concentration. However, it decreased as the increase of alcohol concentration. Ultrasound can accelerate the hydrolysis evidently, and increased the DE by at least 22.22%.

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Periodical:

Advanced Materials Research (Volumes 391-392)

Pages:

1330-1333

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.391-392.1330

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Online since:

December 2011

Authors:

Jie Zheng, Lin Yang, Rong Liu, Zhi Hua Zhang, Qian Li, Ai Jun Hu

Keywords:

Acid, Corn Starch (CS), Fat Substitute, Ultrasound (US)

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