淀粉分子结构与α-淀粉酶酶解性能的相关性  

Relationship of starch molecular structure and α-amylase hydrolysis performance

作　　者：于轩[1] 李才明[1] 顾正彪[1,2] 李兆丰[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [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》2013年第6期1-6,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(No.31101228);江苏省自然科学基金(No.BK2011152);"十二五"国家科技支撑计划(No.2012BAD34B07)资助

摘　　要：以6种不同来源的淀粉为研究对象,分析了淀粉分子结构对其α-淀粉酶酶解性能的影响。结果表明,α-淀粉酶酶解直链淀粉的效率要低于支链淀粉,且直链淀粉含量并非导致淀粉酶解性能差异的主要因素;支链淀粉的链长分布对α-淀粉酶酶解效率有较大影响,其平均链长与α-淀粉酶酶解效率的线性相关性显著。Starches from 6 botanical species varies greatly in molecular structures. The effects of their structure on the rate of c^-amylase hydrolysis were studied. The results showed that the α-amylase hydrolysis rate of amylose was lower than that of amylopectin and amylose content was not the main factor affected α-amylase hydrolysis rate. Amyl- opectin had a greater impact on the rate of α-amylase hydrolysis. The correlation between the rate of α-amylase hy- drolysis and amylopectin average chain length was significant.

关 键 词：淀粉 Α-淀粉酶 直链淀粉 链长分布 平均链长 

分 类 号：TQ231[化学工程—有机化工]