酶催化水解对玉米淀粉结构的影响研究  

Research on the Effect of Enzymatic Hydrolysis on the Structure of Maize 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,河南郑州450002 [2]天津大学理学院,天津300072

出　　处：《粮食与饲料工业》2007年第6期30-32,共3页Cereal & Feed Industry

摘　　要：颗粒状玉米淀粉经α-淀粉酶催化水解后,应用SEM、X射线衍射和热失重(TG)对产品进行了分析。检测结果表明,α-淀粉酶催化水解玉米淀粉时,其收率与酶的浓度和反应时间成反比;颗粒状玉米淀粉发生酶催化水解时,α-淀粉酶首先使淀粉形成多孔状结构,并进一步使颗粒破裂,断裂的颗粒碎片上显示出淀粉颗粒内部具有层状的生长环结构;酶催化水解不能提高玉米淀粉颗粒的结晶度;酶解时间较长时,产品的热稳定性降低。The product was analyzed by SEM, X-ray diffraction and TG after the granular maize starch was hydrolyzed by u-amylase. The results showed that its yield was inversely proportional to the concentration of,s-amylase and reaction time when the maize starch was hydrolyzed by u-amylase; the granular maize starch was converted into hollow-porous starch by u-amylase, furthermore it was cracked to the fragments, it was discovered that there were laminated growth ring structure inside starch granular shown on such cracked granular fragments ; The crystallinity of maize starch granule can not be increased by the enzyme hydrolysis ; the thermodynamic stability of the product was reduced when the hydrolysis time was long.

关 键 词：玉米淀粉 Α-淀粉酶 水解 结晶度 结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]