酶催化水解对马铃薯淀粉结构的影响  

The effect of enzymic hydrolyzation on the structure of potato starch

作　　者：刘延奇[1] 李素云[1] 杨留枝[1] 于九皋[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]天津大学理学院,天津300072

出　　处：《粮油食品科技》2007年第2期47-49,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：颗粒状马铃薯淀粉经α-淀粉酶催化水解后,检测了水解清液中的还原糖含量,并应用SEM、X-射线衍射和热失重(TG)对产品进行了分析,结果表明,α-淀粉酶催化水解马铃薯淀粉时,其收率与酶的浓度和反应时间成反比,而溶液中糖含量与反应时间则成正比的关系;颗粒状马铃薯淀粉不易进行酶的催化水解反应,且α-淀粉酶只能腐蚀淀粉颗粒的表面,酶催化水解不能提高淀粉颗粒的结晶度;酶解时间较长时,产品的热稳定性降低。The particle potato starch was hydrolyzed by α-amylase, and the reducing sugar content in solution of hydrolysis was detected. The hydrolyzed potato starch was analyzed by SEM, X - ray diffraction and TG. The results showed that ： The product yield of hydrolyzed potato starch was in inverse proportion to the concentration of α - amylase and reaction time. The reducing sugar content in solution was in direct proportion to the reaction time ; The particle potato starch was hard for hydrolysis by α - amylase. The crystallinity of potato starch can not be increased by hydrolysis. The surface of potato stability of the product decreased with the hydrolysis starch was corroded by α - amylase. The thermodynamic time increasing.

关 键 词：马铃薯淀粉 Α-淀粉酶 水解 结晶度 结构 

分 类 号：TS201.25[轻工技术与工程—食品科学]