Studies On The Production And Applications Of Maize Porous Starch

This paper mainly focused on the production process, characteristics and applications ofporous starch which was made from maize starch.During the production process of porous starch, oil adsorption ratio was used as an index toevaluate the porous starch. Based on single factor and orthogonal experiment design, optimalconditions of porous starch production were obtained: quantity of complex enzymes added couldtheoretically hydrolyze 50% of raw starch, and soluble solid concentration 60%(w/v), pH 5.6,reaction temperature 55℃ and reaction time 28h. The characteristics of the supernatant werealso studied, providing a way for industrial production of A-grade glucose slurry.The physical properties of porous starch were studied. Compared with the raw starch, thesolubility of porous starch paste was increased from 0.23% to 5.92%, penetration from 11.7% to13.7%, and the granular size became smaller, the distribution of granular size narrowed, thespecific surface area increased, the capacity of oil adsorption was increased from 68.8% to148.5%. The forming process of pores on the starch particles was observed using SEM.Sauce powder was produced by spray drying with the addition of porous starch as theadsorption and protection medium. With the flavor, ammoniacal nitrogen and color as index,sauce powder was found, compared with the original product, to be able to reserve thecharacteristics of sample sauce when 15% of porous starch was added.Porous starch was added into meatball as a substitute for some fats. It was found that 14%addition of porous starch not only decreases fat content, but also reserves the taste and texture ofthe untreated ones.