脂肪酶和蛋白酶酶解对玉米、小麦和甘薯直链淀粉红外吸收变化的影响  

The effects of hydrolysis of maize, wheat and sweet potato amylose by lipase and protease on their IR spectra

作　　者：孙海波[1] 康海岐[2] 吴洪斌[3] 连喜军[4] 

机构地区：[1]天津市农业科学院作物研究所,天津300384 [2]四川省农业科学院作物研究所,成都610066 [3]新疆农垦科学院农产品加工研究所,石河子832000 [4]天津商业大学天津市食品生物技术重点实验室生物技术与食品科学学院,天津300134

出　　处：《食品科技》2014年第8期157-161,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31271935)

摘　　要：蛋白酶和脂肪酶酶解淀粉中的蛋白和脂肪的过程有可能发生酶和淀粉的连接作用。通过对比酶解从回生淀粉中分离出玉米、小麦和甘薯直链淀粉前后淀粉的红外吸收变化,初步分析了不同直链淀粉与脂肪酶和蛋白酶的连接方式。实验结果表明,酶解使淀粉中不同碳原子的C-H弯曲振动重叠,使水的O-H伸缩振动和蛋白的酰胺C=O伸缩振动、N-H伸缩振动发生重叠。淀粉与酶发生结合时红外峰出现亚甲基的对称伸缩振动。玉米直链淀粉含有蛋白,不含脂肪。玉米直链淀粉被蛋白酶酶解后再进行脂肪酶处理时淀粉会与脂肪酶结合。小麦直链淀粉中含有脂肪,不含蛋白,但酶解前测不到酯键的红外吸收。酶解过程小麦直链淀粉与脂肪酶和蛋白酶发生结合。甘薯直链淀粉中不含蛋白和脂肪,脂肪酶和蛋白酶单独酶解改变淀粉中水的状态,2种酶先后酶解淀粉后淀粉与酶没有发生结合。Enzyme might connect with amylose in the enzymatic hydrolysis of starch by lipase andprotease. The linked patterns of enzyme and maize, wheat, sweet potato amylose isolated from retrograded starches were analyzed by comparing the IR spectra of those amyloses before and after hydrolysis. Experimental results showed that the enzymatic hydrolysis of starch made C-H bending vibrations for different carbon atoms in overlapping, O-H stretching vibration of water, C=O stretching vibration of protein amide, and N-H stretching vibration of protein overlap. Symmetric stretch vibration of methylene appeared when those amyloses were combined with the enzymes. Maize amylose contained protein and no lipid. Maize amylose linked to lipase when it was hydrolyzed by protease firstly. Wheat amylose contained lipids and no protein, but ester carbonyl group could not be measured by infrared absorption prior to enzymatic hydrolysis. Wheat amylose were in conjunction with lipase and protease in the hydrolysis of amylose. Sweet potato amylose contained no protein and lipid, it combined with lipase or protease in the enzymatic hydrolysis of starch individually, but such combination did not take place when both enzymes involved in hydrolysis.

关 键 词：脂肪酶和蛋白酶 红外图谱 直链淀粉 

分 类 号：TS201.25[轻工技术与工程—食品科学]