稻谷发芽过程脱支酶、α-淀粉酶活力变化的研究  

STUDIES ON CHANGE OF DEBRANCHING ENZYME AND α-AMYLASE DURING RICE SPROUTING COURSE

作　　者：周瑞芳[1] 郑铁松[1] 

机构地区：[1]河南郑州粮食学院,450052

出　　处：《粮食储藏》1995年第1期15-18,共4页Grain Storage

基　　金：国家自然科学基金

摘　　要：研究了稻谷发芽过程中脱支酶、α－淀粉酶活力的变化及淀粉含量的改变。结果表明，脱支酶、α－淀粉酶的活力均随发芽天数增加而增大，活力达最大值后开始下降，淀粉的含量随发芽天数的增加而减少。Change of debranching enzyme and α-amylase during the rice sprouting course as well as the change of starch amount were studied. The result indicated that the activity of debranching enzyme and α-amylase increased with the sprouting days and decreased after reaching the highest value. The starch amount decreased with the sprouting days increasing.

关 键 词：脱支酶 Α-淀粉酶 发芽稻谷 淀粉 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]