机械活化木薯淀粉微生物降解性能的研究  

Mechanically Activated Cassava Starch:Degradative Characteristics to Microorganisms

作　　者：陈渊[1] 黄祖强[2] 朱万仁[1] 晏全[1] 廖文苑[1] 

机构地区：[1]广西玉林师范学院化学与生物系,玉林537000 [2]广西大学化学化工学院,南宁530004

出　　处：《中国粮油学报》2009年第8期52-57,共6页Journal of the Chinese Cereals and Oils Association

基　　金：广西自然科学基金(0640006);广西教育厅科研项目(200708LX139)

摘　　要：采用搅拌球磨机对木薯淀粉进行机械活化,以活化时间为60 min的木薯淀粉和原淀粉为原料,酒曲为降解试剂进行微生物降解反应,并以降解产物的葡萄糖值(Dextrose Equivalent,DE)为评价指标,分别研究了淀粉预处理温度、pH值、淀粉质量浓度、降解时间、降解温度、酒曲培养液用量等因素对降解产物中葡萄糖值的影响。结果表明,机械活化预处理能提高木薯淀粉微生物降解反应液中葡萄糖的含量,且机械活化淀粉未经糊化就能直接被微生物降解,降解60 min时的DE值为35.05%,与原淀粉相比,提高了26.73%。机械活化作用破坏木薯淀粉紧密的颗粒表面和结晶结构,有效地提高了微生物降解反应活性。并采用光学显微的方法对淀粉降解过程中的颗粒进行形貌观察。Cassava starch was mechanically activated by a stir - type ball mill. Using distiller yeast as biedegradation reagent, the cassava starch activated for 60 min and native starch were degraded. The effects of pretreatment temperature, pH value, starch concentration, degradation time, degradation temperature, and microorganism fluid dosage on the microorganism induced degradation were investigated by using dextrose equivalent （DE） of the hydrolysis product as evaluating parameter. Results： The mechanical activation increases the DE of hydrolysis product of the mechanically activated cassava starch, and the activated starch can even be directly biodegraded without gelatinization. The product DE of the mechanically activated cassava starch is 35.05 % after biodegradation for 60min, increased by 26.73 % comparing with the biodegradation of native starch. Mechanical activation greatly increases the degradatiive activity of cassava starch due to that the crystal structure and compact granule surface of the starch are destroyed by the mechanical activation. Furthermore, the degradation process of cassava starch by microorganisms was observed using the light microscope method.

关 键 词：木薯淀粉 机械活化 微生物 降解性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]