非晶颗粒态玉米淀粉结构及酶降解活性研究  

The Structure Characteristics and Sensitiveness to α-Amylase Degradation of Corn Starch with Non-crystallized Granule State

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,广州510641 [2]华南理工大学轻化所,广州510641

出　　处：《中国粮油学报》2005年第1期22-26,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金资助项目(29976016)

摘　　要：本文采用扫描电子显微镜、光学显微镜等分析测试方法,以原淀粉为参照,对非晶颗粒态玉米淀 粉的颗粒形貌以及酶降解过程进行了观察和研究,结果发现,在非晶化处理过程中发生了从内向外爆裂式膨胀 而形成大小、深度、位置不同的爆裂孔,以此爆裂孔为突破口,在酶作用下非晶颗粒态淀粉逐渐降解,直至淀粉 颗粒的完全消失,而原淀粉具有致密的结晶结构,在相同条件下酶降解活性远远低于非晶颗粒态淀粉。Using SEM and microscope, the granule structure characteristics and the sensitiveness to enzymatic degradation process of corn starch with non-crystallized granule state were investigated. Holes with different size, depth and location are formed in the non-crystalline process because of the expansion in a way of“burst open” from inside to outside due to the treatment. The holes make the starch granules deeply and completely degraded by α-amylase. Native starch granules possess compact crystallized structure without holes on the granule surface. α-amylase degradation activity is mush lower for the native starch than for the starch with non-crystallized granule state.

关 键 词：非晶颗粒态淀粉 原淀粉 玉米淀粉 淀粉颗粒 酶作用 结晶结构 颗粒形貌 裂孔 酶降解 活性研究 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程] R774[轻工技术与工程—食品科学与工程]