Study on Inducted Electric Field Enhancing Acid Hydrolysis of Corn Starch and Its and Physicochemical Properties

Abstract:

In the present research，the effects of inductive methodology treating on the acid hydrolyzed corn starch were studied by changing the frequency of voltage，concentration of acid solution and starch suspension. The content of reducing sugar，differential scanning calorimetry（DSC） and Laser multi-angle gel chromatography system were used to analyze the influences on properties of corn starch after alternating electric field assisted acid hydrolysis. The reducing sugar content produced by acid hydrolysis assisting by electric field was higher than non-electric field samples. And in 0.15mol/L acid and 8% starch suspension，the reducing sugar yield could increase by 52.07% and 42.38% than controls（P<0.05），respectively. Compared to the non-electric field acid starch，gelatinization temperature and enthalpy were a bit reduced（P<0.05），and the molecular weight decreased faster after 15 h treating with electric field.