Study On The Preparation And Properties Of Instant Chestnut Starch Solution

In this paper,we study on the chestnut starch from Anhui Shucheng Dahongpao, the use of pressure and deal with them glucoamylase prepared by low temperature instant chestnut starch, using optical microscopy, scanning electron microscopy, X-ray diffraction, viscosity and other methods of treatment, the chestnut starch granulesapparent characteristics, transistor characteristics, rheological properties and processing characteristics for a systematic study, the main results are as follows:1、The use of pressure on the chestnut starch processing, based on the solubility obtained optimum conditions for handling the pressure0.15MPa, time is30min.Using α-amylase, glucoamylase, enzyme (from α-amylase and glucoamylase composition) chestnut starch hydrolysis, glucoamylase results show that the effect is obvious.Chestnut starch hydrolysis by glucoamylase, obtained by orthogonal experiments the optimal conditions for enzymatic hydrolysis: temperature55℃, pH3.0, time10h and Glucoamylase1491U/g dosage.2、By optical microscopy and scanning electron microscope samples of chestnut starch optical morphology.With the increase of pressure and time, the more easily the expansion of chestnut starch granules rupture, when the pressure is0.05MPa, time of20min, the starch granules protruding bubble surface with the starch content of the system to increase water chestnut starch granulesexpand more easily ruptured, solid to liquid ratio of1:1, the pressure is0.05MPa, time of30min in most of the starch granules broken crash.The chestnut starch with glucoamylase in stress management and then be processed under optimal conditions, scanning electron microscopy showed that chestnut starch granules digested surface holes, and the more evenly distributed, the effect is obvious.3、The X-ray diffraction analysis, the pressure does not change the crystal type of chestnut starch, but the chestnut starch phase to some extent.Crystal structure of starch granules is C, is a microcrystalline, sub-microcrystalline and amorphous structure consisting of three types of crystal system.With the pressure, moisture and time increase, the crystallinity decreased.The results showed that: the pressure to0.05MPa, the treatment time was20min, the crystallinity of45.5%when the pressure increased to0.15MPa, the treatment time was30min, the crystallinity%41.2%.Pressure and enzyme treatment, the X-ray diffraction analysis showed that the original pressure treatment of starch digested and digested starch, chestnuts, both showed similar peaks form, about the same distribution, the crystal diffraction peak intensity and area are generallythe same but compared with native starch, the diffraction intensity decreased significantly, the crystallinity decreased.4、 Pressure treated with different processing properties of chestnut starch compared.Solubility results showed that: different water conditions, the pressure increases, no increasing trend chestnut starch solubility.Pressure of0.05MPa, the processing time is10min, chestnut starch solubility2.9%when the pressure increased to0.15MPa, the treatment time was30min, the solubility of0.63%.Pressure is, the higher the moisture content, solubility the greater the pressure is0.15MPa, solid to liquid ratio of1:8, the solubility of the maximum,12.58%.Rheological results show that: stress management chestnut starch viscosity become smaller, and by a big margin, as pressure increases, the viscosity was gradually decreased basic, stress management, under the chestnut starch, the viscosity of starch concentrationthe increase.The same pressure, treatment time increases, the viscosity of starch decreased.Under the pressure of dealing with chestnut starch paste viscosity with temperature increases.5、Transparency analysis shows that: chestnut starch after pressure treatment and transparency are increasing trend as the pressure increases, but not much.Some moisture stress management and transparency of chestnut starch and moisture content increases with the pressure significantly increasing trend retrogradation results show that: stress management can change the properties of chestnut starch retrogradation, stress management, increased condensate steady chestnut starchqualitative, as the stress increases, the stability of chestnut starch retrogradation stronger.6、Through the stress and enzyme treatment, the insoluble red chestnut starch analysis, the results showed that:80℃reconstituted instant water chestnut starch products better transparency.