Production Process Conditions of Low-Viscosity Enzymatic Octenyl Succinate Modified Tapioca Starch
张洋 1田颖 1沈雪梅 2李义 1代建军 3邹迪 3李凡2
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作者信息
1. 中粮生物科技股份有限公司,安徽 蚌埠 233000
2. 中粮营养健康研究院有限公司,北京 102209
3. 中粮生化能源(公主岭)有限公司,吉林 公主岭 136100
折叠
摘要
研究了水相法酶解辛烯基琥珀酸淀粉钠工艺中各参数变化,包括酯化反应 pH、温度、时间、酸酐添加量以及酶解反应酶添加量、酶解时间、酶解pH对成品的影响,同时探究了酶解酯化的工艺顺序.结果表明:采用先酯化后酶解的工艺顺序,酯化反应最佳条件为pH=8,反应温度25～30℃,反应时间6～8 h;酶解反应最佳条件为酶解pH=5.8～6.0,反应温度 25～30℃,反应时间3～4 h,灭活pH=3时灭活时间不少于0.5 h.
Abstract
The effects of various parameter changes in the production process of enzymatic octenyl succinate modified tapioca starch by aqueous method were investigated through experiments.The pH,temperature,reaction time,addition of anhydride,addition of enzyme,time of enzymatic hydrolysis and pH of enzymatic hydrolysis were investigated.The process sequence of enzymatic hydrolysis was tested.The optimum reaction condition of enzymatic octenyl succinate modified tapioca starch was determined as follows:pH=8,reaction temperature 25～30℃,reaction time 6～8 h for esterification reaction,enzymatic reaction pH=5.8～6.0,reaction temperature 25～30℃,reaction time 3～4 h,enzyme deactivation pH=3,enzyme deactivation time>0.5 h for enzymolysis reaction.
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