The Effects Of Different Treaments On Oil Absorption Ratio And Water Adsorption Ratio Of Raw Potato Starch

Potato starch as raw material, Oil absorption ratio as evaluation index, to study theeffects of different methods for preparing its oil absorption of porous starch, optimized thepreparation of high oil absorption ratio of processing technology of porous starch,and performance-related starch were determined and compared, the results were as followed:1. Based on single factor experiment, using the response surface analysis to research theeach independent variable(starch water content, microwave power, microwave time) andinteraction effects on potato starch oil absorption rate by microwave processing. the resultsshowed that: the optimal process parameters were microwave time7min, microwave power800W, the starch water content was32%, under this condition the starch oil absorption ratewas highest, has averaged92.61%, and the relative error was0.83%, compared with thepredicted values93.38%.2. Based on single factor experiment, using the orthogonal test to research the effect ofeach independent variable(Enzymatic hydrolysis time, temperature, pH,α amylase content) onpotato starch oil absorption rate when preparing the α amylase. The results showed that: theoptimal process parameters were time7h, temperature40℃, pH4.5, the α amylase contentwas1.5%, under this condition the starch oil absorption rate was highest, has averaged86.17%.3. Based on single factor experiment, using the response surface analysis to research theoptimal process of preparing porous starch by using compound enzyme, the starch wereprocessed by α amylase as raw material, to study the effect of each independentvariable(Enzymatic hydrolysis time, temperature, pH, saccharifying enzyme content) onpotato starch oil absorption rate, the results showed that: the optimal process parametersweresaccharifying enzyme content1%, pH4.5, temperature50℃, Enzymatic hydrolysis timewas12h, under this condition the starch oil absorption rate was highest, has averaged107.51%, and the relative error was0.06%, compared with the predicted values108.16%.4. The physical and chemical properties showed that, the porous starch which preparedby composite enzymatic has highest oil absorption rate and high transparency, SEM showed that hole formation was most obvious, and the freeze-thaw stability was the worst. The oilabsorption rate of porous starch which prepared by microwave power as followed, comparedwith the two methods, after processed by α amylase the oil absorption rate was worse,however, the freeze-thaw stability was the best. According to IR, the molecular structure ofthree starches, there were no change in functional groups.In conclusion, the process of microwave power and Enzymatic all could improve the oilabsorption rate. On the other hand, the compound enzyme process was better.