感应电场加速玉米淀粉酸解及理化特性研究

Study on Inducted Electric Field Enhancing Acid Hydrolysis of Corn Starch and Its and Physicochemical Properties

DOI：10.3969/j.issn.1673-1689.2019.05.020

中文关键词: 感应电场 酸解反应 玉米淀粉 理化性质

英文关键词: alternating electric field,acid hydrolysis,corn starch,property

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中文摘要:

利用感应电场对玉米淀粉进行酸解处理并考察了理化性质的变化，研究了感应电场辅助酸解过程中的电压频率及酸溶液浓度和淀粉乳质量浓度对酸解淀粉的影响，并采用差示扫描量热仪和多角度凝胶色谱等对其改性后的淀粉性质进行了研究。结果发现，玉米淀粉在感应电场的影响下，降解时产生的还原糖均高于不施加感应电场的对照样，并且在0.15 mol/L的酸浓度和8 g/dL淀粉乳的条件下，与对照样的差异显著（P

英文摘要:

In the present research，the effects of inductive methodology treating on the acid hydrolyzed corn starch were studied by changing the frequency of voltage，concentration of acid solution and starch suspension. The content of reducing sugar，differential scanning calorimetry（DSC） and Laser multi-angle gel chromatography system were used to analyze the influences on properties of corn starch after alternating electric field assisted acid hydrolysis. The reducing sugar content produced by acid hydrolysis assisting by electric field was higher than non-electric field samples. And in 0.15mol/L acid and 8% starch suspension，the reducing sugar yield could increase by 52.07% and 42.38% than controls（P

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