非晶颗粒态玉米淀粉酶解活性及工艺研究  

α-Amylase catalyzed Degradation of Non-crystal Granular Corn Starch

作　　者：田景福[1] 张本山[1] 赵永青[1] 张向阳[1] 卢海凤[1] 陈福泉[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：《现代食品科技》2008年第9期883-887,共5页Modern Food Science and Technology

基　　金：国家科技支撑计划2006BAD27B04

摘　　要：本文采用扫描电子显微镜、光学显微镜等分析测试方法,以原淀粉为参照,对非晶颗粒态玉米淀粉的颗粒形貌及酶降解过程进行了观察和研究,结果发现,在非晶化处理过程中发生了从内向外爆裂式膨胀而形成大小、深度、位置不同的爆裂孔,以此爆裂孔为突破口,在酶作用下非晶颗粒态淀粉逐渐降解,直至淀粉颗粒的完全消失,而原淀粉具有致密的结晶结构,在相同条件下酶降解活性远远低于非晶颗粒态淀粉。并在此基础上对常温下非晶颗粒态淀粉的酶解工艺进行了研究,探讨了酶量、温度、时间等因素对DE值的影响。Using SEM and microscope, the granule structure and enzymatic degradation process of non-crystal granule corn starch were investigated. Holes with different size, depth and location were formed in the non-crystalline process because of the expansion in a way of＂burst open＂ , which greatly accelerated the enzymatic degradation of the starch granules. As the native starch granules possessed the compact crystal structure without holes on the granule surface, its enzymatic degradation was mush lower than that of non-crystal granule corn starch. Besides, the reaction conditions of α-amylase degradation of non-crystal granule corn starch in normal temperature was studied.

关 键 词：乙醇溶剂法 非晶颗粒态淀粉 酶降解活性 DE值 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]