非晶颗粒态马铃薯淀粉不同条件下的酶降解活性  

Study of α-Amylase Degradation Activity of Potato Starch in Noncrystalline Granular State under Different Conditions

作　　者：梁勇[1] 张本山[2] 杨连生[2] 高大维[2] 

机构地区：[1]华南师范大学化学系,广东广州510641 [2]华南理工大学轻化所,广东广州510641

出　　处：《精细化工》2004年第10期763-767,共5页Fine Chemicals

基　　金：国家自然科学基金资助项目(29976016)~~

摘　　要：用光学显微镜分析测试方法,对非晶颗粒态马铃薯淀粉不同条件下酶降解活性进行了观察和研究,结果发现,α 中温淀粉酶对非晶颗粒态淀粉生物活性作用能力高,使用较少量的酶作用于非晶颗粒淀粉,在颗粒表面上可以观察到明显变化。非晶颗粒态淀粉颗粒由于存在爆裂口,所以酶对非晶淀粉作用均从爆裂口开始,逐渐由爆裂口开始均匀扩张,颗粒模糊,最后颗粒消失。不同时间、酶量、温度对酶降解作用均产生一定影响。其中温度可明显加快酶降解速度,酶量的增加同样对酶降解产生显著影响。时间的延长也可以使非晶颗粒态淀粉逐渐降解,但变化较慢。Using polarized light microscope analytical method,it was found that α-amylase at medium temperature has strong ability to degrade noncrystalline starch.Applying only a little enzymes to noncrystalline starch caused distinct change on the surface of granules.Beginning from the blowout poles of starch granules,starch granules were degraded deeply by α-amylase along the blowout poles to completion.Different duration time,amylase amount and temperature had some effects on α-amylase degradation activity.Degradation can be speeded by higher temperature,and increasing amount of α-amylase had the same effect.Prolonged time could make noncrystalline potato starch degrade,but the change was slow.

关 键 词：马铃薯淀粉 非晶颗粒态 酶降解活性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]