淀粉颗粒结构特性对酶解影响的研究进展  

Research Progress on the Effect of Starch Granule Structure to Amylase Hydrolysis

作　　者：徐丽霞[1] 扶雄[1] 黄强[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2008年第5期21-23,共3页Cereal & Feed Industry

摘　　要：不同品种淀粉颗粒的聚态集结构、表面特征和组成成分存在差异,这些差异对淀粉的酶解特性产生很大的影响,阐述了淀粉颗粒的大小、形状、结晶结构、直链淀粉含量以及淀粉颗粒中非淀粉物质等因素对淀粉的酶解影响,并指出目前存在的问题和研究的方向。Different kinds of starch show the different states of aggregation, surface property and chemical components. Many stud- ies showed that the differences like that had significant influence on amylase hydrolysis, The effect of the granule dimensions, granule shape, crystal structure, amylose content, non-starch content of the native starch and other factors to amylase hydrolysis were introduced, and the existing problems and prospects of amylase techniques in the future were discussed.

关 键 词：淀粉颗粒 非淀粉组分 酶解 

分 类 号：O636.12[理学—高分子化学]