Starch Property Research Of Malted Grains (Corn)

This article topic is ‘Starch Property Research of Malted Grains (Corn)’. The paper isfocus on the method of enzymes activities changes to alter the chemical structure of naturalstarch and obtain the modified starch. Measure the viscosities of the modified starch and usedfractal theory in the research.This article take the corn as the raw material, studied the soaked temperature, the soakedtime and the germinate temperature, which affect the corn’s enzymes activities in thegerminate process. Through the orthogonalization of soaked experiments and theorthogonalization of germinate experiments, determined the best soaked condition andgerminate condition. Then do the single factor experiments in these conditions, measure theenzymes activities in different germinate days separately, and determined the superiorlycondition of germinate days. After that make the curve about the enzymes activities andgerminate days. Measure the denatured starch viscosities. Compare with fractal dimensions.Through analysis the experimental results, determine the superiorly conditions: the cornsoaked condition(soaked temperature:20℃, soaked way: Soak4hours and break8hours, thealkalizing quantity: Does not add); the corn germinate condition (germinate temperature:25℃germinate days:6days, water content:46.1%). The single factor experiment indicate that, theenzymes activities changed from increase to decrease along with the corn germinate time.The minimums viscosity of the soaked condition is: soaked temperature25℃,no addition,soak2hours brake8hours; The minimums viscosity of germinate condition is: germinatetemperature:25℃germinate days:6days, water content:47.2%. The viscosities changedfrom decrease to increase along with the corn germinate time. The minimums viscosityappears at the4thgerminate day. The changing of starch viscosity is inversing trend from-amylase enzymes activities changing.Take the corn under the condign conditions of germinating. Extract the corn starch indifferent germinate days. Roast the wet starch, through scan to obtain the images. Using thefractal method calculate the fractal dimensions of these images, and contrast with the viscosities. Using the viscosities to compare with fractal dimensions of corn starch images,find that viscosities and fractal dimensions are changing in the same way, they have stronglycorresponding ship.The experimental achievements will be provided to the experimental parameters and theconclusions of corn starch production, will provide the theory for its commercial use, willhave the certain reference value to develop and complete the corn starch processingtechnology theory.