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摘要
Porous starch was prepared by pulsed electric field (PEF) combined with enzymatic hydrolysis using waxy corn starch as the raw material, and their effects on the preparation efficiency and oil absorption of porous starch were studied. The results showed that after PEF modification, the hydrolysis time required when the starch hydrolysis rate reaches 24.28% was shortened by half; under the same conditions (enzyme amount and enzymolysis time), after PEF modification, the starch hydrolysis rate is 23.11%, which is significantly higher than that of the original starch. It shows that PEF treatment can shorten the time of enzymolysis and reduce the amount of enzyme added in the enzymolysis process. When PEF treated starch was subjected to enzymatic hydrolysis for 6 h using 0.8×10-2 mL/g of enzyme, the degree of hydrolysis was recorded at 23.11%, degree of oil absorption at 145.11%, specific surface area of 1.25 m2/g and total pore volume of 4.31 cm2/g×10-3. In contrast, when PEF was absent, the same enzymolysis time and amount generated lower degree of hydrolysis at 18.38%, lower degree of oil absorption at 119.47%, lower specific surface area of 1.16 m2/g and lower total pore volume at 4.15 cm2/g×10-3. Scanning electron microscopy results showed that PEF modification can produce a grooved-like structure on the starch surface. Laser confocal electron microscopy observations showed that PEF modification improves the sensitivity of starch granules to enzymes. The thermal results indicated that the enthalpy of gelatinization of PEF modified porous starch was lower than that of native starch, indicating that the PEF treatment possibly destroyed the part dense crystalline area of starch granules. This study reveals the structure-activity relationship of PEF modification on starch granules and the enzymatic hydrolysis of porous starch, provides a new idea for the efficient preparation of porous starch, and expands the application of PEF. ? 2021, Editorial Board of Modern Food Science and Technology. All right reserved.
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