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bce ›› 2014, Vol. 48 ›› Issue (1): 18-22.doi: 10.3969/j.issn.1673-5854.2014.01.004

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Preparation and Characterization of Gingko Microporous Starch with Enzyme

ZHOU Hao1,2, WANG Cheng-zhang1,2, YE Jian-zhong1, CHEN Hong-xia1   

  1. 1. Institute of Chemical Industry of Forest Products, CAF;National Engineering Lab. for Biomass Chemical Utilization; Key and Open lab. of Forest Chemical Engineering, SFA;Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China;
    2. Institute of New Technology of Forestry, CAF, Beijing 100091, China
  • Received:2012-11-28 Online:2014-01-30 Published:2014-02-11

Abstract: Gingko microporous starch was prepared by enzymatic hydrolysis treating with gingko starch as raw material. The effect of enzyme species, quantity of enzyme, pH value, temperature and time on pores formation was investigated. The optimal conditions for the microporous starch production obtained by single factor and orthogonal experiments are as follows: enzyme type of α-amylase, quantity of enzyme 2%, pH value 5.5, reaction temperature 40 ℃ and reaction time 18 h. The granule structure of the gingko porous starch was observed with SEM, and heat properties were analyzed with DSC. It was compared with raw gingko starch, as well. The results show that there are holes on the surface of gingko microporous starch granules, with cavities within the holes, the gelatinization temperature range of the gingko microporous starch is narrowed, and the endothermic enthalpy is not changed evidently.

Key words: gingko microporous starch, enzyme treating, properties

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