机械活化玉米淀粉免液化快速糖化的研究  

Study on Directly Saccharification without Liquefaction of Mechanical Activated Maize Starch

作　　者：玉琼广 冯琳 陈江枫 梁露锋 胡华宇[2] 

机构地区：[1]广西明阳生化科技股份有限公司,广西南宁530226 [2]广西大学化学化工学院,广西南宁530004

出　　处：《安徽农业科学》2011年第20期12555-12557,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对机械活化玉米淀粉进行酶解研究,探讨机械活化对淀粉免液化快速糖化的影响规律。[方法]采用搅拌球磨机对玉米淀粉进行机械活化,以不同活化时间的玉米淀粉为原料,以糖化酶为糖化试剂,分别考察机械活化时间、糊化温度、反应时间、淀粉酶用量、pH、反应温度等因素对糖化DE值的影响。[结果]机械活化淀粉水解DE值明显比原淀粉高,淀粉经机械活化后对糊化温度、反应温度的依赖性降低。说明机械活化能有效破坏淀粉紧密的颗粒表面和结晶结构,降低结晶度,提高糖化酶水解的反应活性,加快酶解速度,缩短酶解时间。[结论]淀粉经机械活化处理后甚至可不经糊化直接进行酶水解,从而实现淀粉的免液化快速糖化。[Objective] The aim was to study directly saccharification without liquefaction of maize starch by mechanical activation.[Method]Maize starch was mechanically activated by a stirring-type ball mill,using glucoamylase as saccharification reagent from maize starch with different activation times.The effects of mechanical activation time,gelatinization temperature,reaction time,glucoamylase amount,pH value of the reaction system and reaction temperature on DE were investigated respectively.[Result] The DE value of mechanical activated maize starch was higher than the original one.The mechanized starch had lowering dependability on the gelatinization temperature and reaction temperature.The results indicated that the crystal structure of maize starch could be destroyed by mechanical activation and improved enzyme activity.[Conclusion]The activated starch could be very good enzymolysis even without gelatinization,so as to realize saccharification without liquefaction of mechanical activated maize starch.

关 键 词：玉米淀粉 机械活化 糖化 免液化 

分 类 号：S513[农业科学—作物学]