酵母菌发酵生淀粉提高马铃薯淀粉回生率机理研究  

The Study on the Mechanism of Improving Retrogradation Rate of Potato Starch by Yeast Fermentation on Raw Starch

作　　者：王长军[1] 郭俊杰[2] 连喜军[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134 [2]天津商业大学理学院化学系,天津300134

出　　处：《粮食加工》2014年第2期42-45,共4页Grain Processing

基　　金：国家自然科学基金项目(31271935)

摘　　要：以马铃薯淀粉为原料,淀粉回生率为考察指标,研究酵母菌发酵对马铃薯淀粉回生率的影响。通过对比发酵前后马铃薯回生淀粉的可见和红外吸收曲线,分析了酵母菌发酵提高马铃薯淀粉回生率的机理。结果表明,纤细酵母菌发酵马铃薯淀粉可使马铃薯淀粉回生率由12%提高到39.4%,提高了2.28倍。发酵后马铃薯回生淀粉中直链淀粉的最大可见吸收波长为587.8 nm,大于发酵前的569.6 nm。酵母菌发酵马铃薯淀粉提高其回生率的原因有两方面:一是发酵过程产生的酶使马铃薯支链淀粉脱支生成直链淀粉,增加了参与回生直链淀粉的量;二是发酵过程使马铃薯淀粉中醛基部分转变为伯醇基,进而生成糖苷键,增加直链淀粉链长,有利于淀粉回生过程晶体长大。Potato starch as raw tion are studied by determining re materials, the effects of yeast fermentation on retrogradation rate by fermenta- trogradation rate of potato starch. The reasons for increase of potato starch ret- rogradation rate are discussed based on visible and infrared absorption curve of potato starch before and after fermentation. The results show that the fine yeast fermentation of potato starch can make potato starch retrograda- tion rate rise from 12% to 39.4%, 2.28 times higher. The maximum visible absorbance wave length of amylose in fermented retrograded potato starch was 587.8 nm,higher than that of retrograded potato starch without fermenta- tion, 569.6 nm. There were two reasons for improving of retrogradation rate of potato starch by yeast fermentation： first, the amylopectin of potato starch turns to amylose by debranching enzyme produced in the fermentation pro- cess, which increased the amount of amylose involved in retrogradation, second, aldehyde of potato starch was transformed into carbinol and further changed to glycosidic bond, which increased the chain length of amylase and promoted the process of crystal growth of starch retrogradation.

关 键 词：马铃薯淀粉 回生抗性淀粉 酵母菌 淀粉酶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]