α-淀粉酶水解对芭蕉芋淀粉理化性质的影响  

Effect of α-Amylase Hydrolysis on Physicochemical Properties of Canna edulis Ker Starch

作　　者：王成[1] 荣玉芝[1] 李虎[1] 唐亚芳[1] 王正武[1] 

机构地区：[1]上海交通大学农业与生物学院食品科学与工程系,上海200240

出　　处：《食品与药品》2014年第4期229-232,共4页Food and Drug

基　　金：国家自然科学基金资助项目(31171642;21276154)

摘　　要：目的酶法水解为芭蕉芋淀粉进行改性,提高芭蕉芋淀粉的应用价值,扩大于其在食品工业的应用范围。方法以芭蕉芋淀粉为原料,采用α-淀粉酶水解制备酶解淀粉,结合热失重(TGA)技术考察α-淀粉酶水解对芭蕉芋淀粉热稳定性和其他理化性质的影响。结果与原淀粉相比,酶解淀粉的溶解度和膨胀度、吸水度和吸油度增大;透光率和冻融稳定性降低;TGA结果表明,α-淀粉酶水解不改变芭蕉芋淀粉的组成成分,且酶解芭蕉芋淀粉的分解温度较高,表明其热稳定性增加。结论通过α-淀粉酶酶解法可制备满足工业需要的改良芭蕉芋淀粉。Objective Enzymatic modification of native Canna edulis Ker starch is an important method for increasing its application value and expanding its application range in food industry. Methods The effect of a-amylase hydrolysis on such physicochemical properties as thermal properties and solubility of Canna edulis Ker starch which was first hydrolyzed by a-amylase, were investigated by thermogravimetric analysis （TGA） technique, etc. Results The solubility, swelling power, water and oil absorption capacity of the starch hydrolyzed by （x-amylase were increased, compared with native Canna edulis Ker starch. Inversely, the transparency and freeze-thaw stability were decreased. Data from TGA analysis showed that the thermal stability of the starch hydrolyzed by a-amylase was higher than that of the native starch. Conclusion Canna edulis Ker starch can be modified by s-amylase to meet the needs of industry.

关 键 词：芭蕉芋淀粉 Α-淀粉酶 理化性质 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]