淀粉结构对其酶解性能影响的研究进展  

Review of the Effect of Starch Structure on Enzymatic Hydrolysis Performance of Starch

作　　者：于轩[1] 李兆丰[2,1] 顾正彪[2,1] 李才明[1] 刘文静[1] 

机构地区：[1]江南大学食品学院 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2012年第4期137-140,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(31101228);江南大学自主科研计划(JUS-RP20911)资助

摘　　要：淀粉因其来源不同而在结构上表现出较大差异,这些结构上的差异对淀粉的酶解性能产生很大影响。文章从淀粉的分子结构与颗粒结构两方面,阐述了淀粉中直链淀粉、支链淀粉、直链淀粉-脂质复合结构、磷含量、淀粉颗粒大小和形状、颗粒结晶结构以及复合结构对淀粉酶解性能的影响,并提出存存的问题及研究方向。Starch varies greatly in molecular and granular structures between and within botanical species, which results in the obvious differences in enzymatic hydrolysis performance. The effect of amylose, amylopectin, starch-lip- id complexes, phosphate content, starch granule size and shape, granular crystalline structure, granular composite structure on enzymatic hydrolysis performance of starch were introduced. The problems and prospects of the research in this field were discussed.

关 键 词：淀粉 分子结构 颗粒结构 酶解性能 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]