Study on Technology of Ultrasound-Microwave Assisted Improves Preparation of Porous Starch

Abstract:

Porous starch as a kind of high efficiency, non-toxic and safe new organic adsorbents are extensively used in food, medicine, agriculture, cosmetics, paper and other industries. Recently the preparation method is amylase in starch gelatinization temperature of less than hydrolysis. In the conditions of ultrasound (physics) and microwave (electromagnetic fields), we could improve the yield of the traditional method of enzyme hydrolysis corn starch. First, the results show that: the time at 45 min, microwave power 150W, ultrasonic power 400W, temperature 56°C, α-amylase enzyme quantity 8 U/g, glucoamylase and α-amylase ratio 6:1, citric acid buffer liquid pH 5.4, the absorption rate of porous starch is best. Ultrasonic- microwave improves the quality of customary enzymatic hydrolysis starch, by SEM observation, found that: There are a lot of table face holes which are uniform pore density, particle more complete.

• Periodical: Advanced Materials Research (Volumes 476-478)
• Pages: 744-750
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.476-478.744
• Online since: February 2012
• Authors: Zhong Dong Liu, Yong Mei Yang, Hui Liang, Li Zheng Bi, Beng Qian Gong
• Keywords: Double Enzyme Coupled, Microwave, Porous Starch, Ultrasonic

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DOI: 10.1081/ddc-100103728

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