复合酶法修饰糯米淀粉分支结构及其物化性能研究  

Physico-chemical properties and branch structure of the waxy rice starch modified by using compound enzymes

作　　者：李家豪 桂一凡 李慧 郭丽 LI Jia-Hao;GUI Yi-Fan;LI Hui;GUO Li(State Key Laboratory of Biobased Material and Green Papermaking,School of Food Sciences and Engineering,Qilu University of Technology,Shandong Academy of Sciences,Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室食品科学与工程学院

出　　处：《食品安全质量检测学报》2019年第20期6766-6770,共5页Journal of Food Safety and Quality

基　　金：国家自然科学基金(31771933);齐鲁工业大学国际合作项目(QLUTGJUZ014)~~

摘　　要：目的提高糯米淀粉的物化性质及其加工性能。方法以糯米淀粉为受体,以不同直链淀粉(小麦、玉米、大米)或麦芽糖为供体,采用α-淀粉酶和分支酶复合酶,对糯米淀粉进行分子结构修饰,测定改性前后糯米淀粉的分支度、溶解度、糊化和老化性质。结果糯米淀粉通过复合酶法改性能够显著地提高改性淀粉的分支度;改性后的淀粉易于糊化,且糊化液的均匀性和透明度较好。通过DSC测定改性前后热力学性质,发现改性淀粉未出现吸收峰,表明淀粉结晶区中的长链被破坏,从而形成高短链数的改性淀粉;淀粉经过改性后得到可溶性淀粉。结论糯米淀粉加入供体物质,通过复合酶对淀粉进行改性,能够提高改性淀粉的分支度和短链数,制备出具有良好物化特性的改性淀粉。Objective To improve the physico-chemical properties and processability of waxy rice starch. Methods The molecular structure of waxy rice starch was modified by the combination of α-amylase and branching enzyme, with waxy rice starch as receptor and different amylose(wheat, corn, rice) or maltose as donors. The branching, solubility, gelatinization and aging properties of waxy rice starch before and after modification were determined. Results The dual-enzymatic modification could obviously enhanced the branching degree of waxy rice starch;Comparison to native waxy rice starch, the modified waxy rice starches were easier to be gelatinized, and the gelatinized paste excellent better uniform and transparent. The thermodynamic property of the modified starch was studied using a differential scanning calorimetry. It indicated that the modified starches showed no endothermic peak. This might because the long chains in the starch crystalline were destroyed, thus forming a high number of short chains;Compared to native waxy rice starch, the solubility of the modified waxy rice starches increased to obtain soluble starch. Conclusion Adding the donor substance to the glutinous rice starch and modifying the starch by the complex enzyme can increase the branching degree and short chain number of the modified starch, and prepare the modified starch with good physicochemical properties.

关 键 词：糯米淀粉 复合酶法 物化性质 分支度 

分 类 号：TS2[轻工技术与工程—食品科学与工程]