双酶协同作用机械活化玉米淀粉的水解规律  

Study on synergism hydrolysis of mechanical activated maize starch with α-amylase and glucoamylase enzymes

作　　者：胡华宇[1] 黄祖强[1] 袁建微[1] 童张法[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《广西大学学报（自然科学版）》2008年第2期159-162,共4页Journal of Guangxi University（Natural Science Edition）

基　　金：广西自然科学基金资助项目(0640006);广西大学科研基金资助项目(X071073)

摘　　要：采用搅拌球磨机对玉米淀粉进行机械活化,研究α-淀粉酶和糖化酶协同作用下活化淀粉的水解,探讨pH值、反应温度、酶用量、淀粉浓度等因素对活化淀粉水解的影响规律.结果表明,双酶协同作用下机械活化淀粉水解DE值比原淀粉高,说明机械活化能有效破坏淀粉的结晶结构,提高淀粉双酶水解的反应活性,加快酶解速度,缩短酶解时间.Maize starch was mechanically activated by a stirring-type ball mill and hydrolyzed by α-amylase and glucoamylase enzymes. The effects of pH value, reaction temperature, amylase amount, substrate concentration were investigated respectively. The results indicated that the DE value increased with mechanical activation ,and considerably enhanced the reaction activity of maize starch,increasing the speed of enzymolysis.

关 键 词：机械活化 玉米淀粉 水解 

分 类 号：TQ316.2[化学工程—高聚物工业]