稻米脱支酶对淀粉结构与性质的影响  

INFLUENCE OF RICE DEBRANCHING ENZYME ON STRUCTURES AND PROPERTIES OF RICE STARCH

作　　者：李永红[1] 周瑞芳[1] 郑铁松 彭风鼎 

机构地区：[1]郑州粮食学院,河南郑州450052

出　　处：《粮食储藏》1996年第2期20-25,共6页Grain Storage

基　　金：国家自然科学基金

摘　　要：从固优1号稻米样品中分离、纯化得到脱支酶、淀粉及其组分后，用脱支酶作用淀粉及其组分，研究稻米中的脱支酶对稻米淀粉结构与性质的影响．结果表明，经脱支酶作用后，支链淀粉含量明显减少，直链淀粉含量略有减少，而不溶性直链淀粉含量增加；支链淀粉与直链淀粉的相对分子量减小，支链淀粉分子量分布范围变窄；直链淀粉的碘蓝值减小，支链淀粉的碘蓝值增大；扫描电子显微照片显示经脱支酶作用后，淀粉粒表面变得较平滑；经脱支酶作用后淀粉的粘度特性也发生了变化，显然稻米脱支酶使淀粉中支链淀粉和直链淀粉分子的α－1，6－葡萄糖苷健水解导致淀粉的结构与性质发生变化．此研究对进一步阐明脱支酶在稻米陈化中的作用具有一定意义．The pure debranching enzyme, starch and its components were obtained froni GUYIU No. 1 Rice through separation and purification. The influence of debraching enzymne on structures and properties of rice starch was study by starch and its components reacting with debraching enzyme. The results showed that amylopectin content decreased greatly,amylose content decreased slightly, wheareas, insoluble amylose content increased. The relative molecular weight of amylopectin and amylose reduced,and the distribution range of molecular weight of amylopectin narrowed. The iedine blue value of arnyiose decreased,but that of amylopectin increased. The scanning electron micrographs showed that the surfaces of starch granules became more smooth. The amylogram of debranched rice starch was also different from that of native rice starch. Apparently, debranched enzyme of rice starch hydrolyzed α- 1, 6-glucoside linkages in amylopectin and amylose of rice, resulted in the changes of the structures and properties of rice starch. The study has certain significance to demonsrate the role of debranching enzyme during rice aging

关 键 词：稻米 脱支酶 直链淀粉 支链淀粉 淀粉结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]