淀粉粒表面蛋白和脂对水稻淀粉水解动态的影响  

Effects of Surface Proteins and Lipids on Hydrolysis Dynamics of Rice Starch

作　　者：胡盼[1] 范孝旭 王娟[1] 韦存虚[1] 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《安徽农业科学》2016年第21期1-2,共2页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金面上项目(31270221)

摘　　要：[目的]明确淀粉粒表面蛋白和脂对水稻淀粉水解动态的影响。[方法]利用十二烷基硫酸钠脱去淀粉粒表面蛋白和脂、α-淀粉酶和淀粉葡糖苷酶水解淀粉,测定淀粉被酶水解成葡萄糖的动态。[结果]淀粉粒表面蛋白和脂降低淀粉水解速度,这种影响在糯性淀粉中表现不明显,而在直链淀粉含量较高的淀粉中表现较显著。[结论]淀粉粒表面蛋白和脂影响淀粉水解。[Objective] To reveal the effects of surface proteins and lipids on hydrolysis dynamics of rice starch. [Method] The surface proteins and lipids were removed from starch granules using the sodium dodecyl sulfate. The starch was hydrolyzed by α-amylase and amyloglucosidase. The starch hydrolysis was measured. [Result] The surface proteins and lipids decreased the hydrolysis rate. The effect was not conspicuous in waxy starch,but was conspicuous in starch with high amylose content. [Conclusion] The surface proteins and lipids have certain impacts on the hydrolysis of starch.

关 键 词：水稻 淀粉粒 表面蛋白和脂 水解 

分 类 号：S511[农业科学—作物学]