非晶颗粒态玉米淀粉不同条件下酶降解活性研究  

Study on α-amylase degraded activity of corn starch with non-crystallized granule 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：《商丘师范学院学报》2005年第5期96-101,共6页Journal of Shangqiu Normal University

基　　金：国家自然科学基金资助项目(29976016)

摘　　要：采用光学显微镜分析测试方法,对非晶颗粒态玉米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-中温淀粉酶生物活性对非晶颗粒态淀粉作用能力高,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, α -amylase degraded activity of corn starch with non-crystallized granule state under different conditions was investigated. It was found that α- amylase （medium temperature） has strong degraded ability to non - crystallized starch, a little enzymes were used to non - crystallized starch, visible changes were observed on the surface of granules. From the beginning of blowing out poles of starch granules, starch granules were degraded deeply by α-amylase along blowing out poles to completely disappear. Different time, amylase amount and temperature had some affects on α- amylase degraded activity. Degraded activity can be speeded by higher temperature. And increasing amount of α - amylase was the same way as high temperature. Prolonging react time can made non-crystallized corn starch degrade, but the speed of change was slow.

关 键 词：玉米淀粉 非晶颗粒态 酶降解活性 

分 类 号：TS201.23[轻工技术与工程—食品科学]