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《Transactions of the Chinese Society of Agricultural Engineering》 2009-04
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Degradative characteristics by microorganisms of mechanical activated maize starch

Chen Yuan1, Huang Zuqiang2, Xie Zufang1, Zhu Wanren1, Pang Xuehua1 (1. Department of Chemistry and Biology, Yulin Normal University, Yulin 537000, China; 2. School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China)  
In order to improve the degradation reaction activity of microorganisms of maize starch, maize starch was mechanically activated by a stirring-type ball mill, using distillers yeast as the biodegradation reagent, maize starch with 60 minutes of activation time and native starch was degraded. The effects were investigated that gelatinization temperature, pH value, starch concentration, degradation time, degradation temperature and microorganisms fluids dosage influenced on degradation reaction of microorganisms from maize starch, using dextrose equivalent (DE) of the hydrolysis product of starch acetate as evaluating parameter. The morphology of the degrade process of maize starch with mechanical activated was investigated by scanning electron microscope(SEM). The results indicated that the DE increased with mechanical activation, and the maize starch with mechanical activated can be directly biodegradation without a gelatinization. The DE was 36.76% after biodegradation for 60 min, comparing with non-activated maize starch, and the DE increased by 27.80%. Mechanical activation greatly increased degradation reaction activity of microorganisms of maize starch. It indicated that the crystal structure and compact granule surface of maize starch were destroyed by mechanical activation.
【Fund】: 广西自然科学基金(0640006);; 广西教育厅科研项目(200708LX139)
【CateGory Index】: TS231
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