非晶颗粒态马铃薯淀粉的结构特征及酶降解活性研究  

Study on Structure Characteristics and α-amylase Degraded Activity of Potato Starch in 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,广东广州510641 [2]华南理工大学轻化所,广东广州510641

出　　处：《食品科学》2005年第2期82-86,共5页Food Science

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,对非晶颗粒态马铃薯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一条大而深的长条形的爆裂孔,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 the SEM and polarized light microscope analytical method, the structure characteristics and degrade process of potato starch in non-crystallized granule state were investigated. It was found that in non-crystalline process, blowing out opening with big and deep slot were formed because of the“ blowing out” way of swelling from inside to out. Starting from the blowing out opening starch granules, the starch granules were degraded deeply by α-amylase along the blowing out opening until complete disappearance. Native starch with compact crystallized structure, because of having no opening on the surface of starch granules, α-amylase degrade activity was much less than that of starch with non-crystallized granule state.

关 键 词：马铃薯淀粉 非晶颗粒态 结构特征酶降解活性 

分 类 号：TS539.1[轻工技术与工程—皮革化学与工程]