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Published on: May 19, 2019
Structural and physicochemical properties of porous starch effected by different microwave involved stages under
Xinying Su1, Yuejia Ji1, Song Bai1
1Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Abstract:
Microwave-assisted enzymatic hydrolysis is an effective method to shorten the preparation time of porous starch. This study aims to investigate the effect of microwave treatment before/during/after enzymatic hydrolysis on the properties of porous starch. The results showed that the physicochemical properties of the porous starch obtained by microwave-assisted enzymatic hydrolysis were improved. All the samples were typical A-type crystal shapes, and the basic internal structures were the same. Among the samples, the porous starch obtained by microwave treatment during enzymatic hydrolysis (MDEPS) had the largest pore area, the highest number of pores, and significantly improved adsorption capacity, with oil and water absorption rates increased from 84.32 % to 103.1 % and 115 % to 170 % (P < 0.05), respectively. These results demonstrated that microwave treatment during enzymatic hydrolysis has great potential as a green and efficient method for preparing porous starch.
