一种新的淀粉精细结构分析法:微生物发酵法  

A Novel Method for Analyzing Starch Fine Structure: Fermentation Method

作　　者：周中凯[1] 陈晓姗[1] 张岩[1] 郑排云[1] 杨艳[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业》2014年第5期174-177,共4页The Food Industry

摘　　要：微生物发酵可提供多种降解酶系降解淀粉。通过SEM分析发酵过程中淀粉表面结构的变化,同时结合HPLC图谱,从分子层面解释淀粉分子各组分的降解模型。结果表明高直链的玉米淀粉含有2种直链淀粉分子即高分子直链淀粉和低分子直链淀粉,在发酵过程中低分子直链淀粉分子表现最强的抗降解性。Microbial fermentation could provide multi-enzymes for digesting starch. A digestion model was established through the studies of monitoring the changes of starch morphology and HPLC chromatography during fermentation. The results showed that high amylose maize starch contains two types of amylase molecules, e.g. higher molecular weight and lower molecular weight amylose molecules. Low molecular amylose had the higher digestion resistance.

关 键 词：淀粉 微生物发酵 分子结构 直链淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]