复合酶法改性淀粉的研究进展  

Research Progress of Starch Modified by Compound Enzymes

作　　者：徐靖雯 郑明珠[1,2] 刘景圣 罗倩[1,2] 贾欣格 高伟凡 姜闯 XU Jingwen;ZHENG Mingzhu;LIU Jingsheng;LUO Qian;JIA Xinge;GAO Weifan;JIANG Chuang(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;National Engineering Laboratory for Wheat and Corn Deep Processing,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]小麦和玉米深加工国家工程研究中心,吉林长春130118

出　　处：《食品研究与开发》2024年第1期187-192,共6页Food Research and Development

基　　金：国家重点研发计划项目(2021YFD2101000、2021YFD2101001)。

摘　　要：酶法改性特异性强、反应副产物和副反应少,酶分子可以通过改变淀粉分子的结构或直链淀粉含量、链长、分支数量等,使其物化特性发生改变。淀粉酶种类不同,作用于淀粉分子的作用效果也不同,该文重点综述几种常见的淀粉酶作用于淀粉分子改变其结构、淀粉分子链长或直链淀粉/支链淀粉比值,进而对其结构、理化性质产生的影响,讨论几种淀粉酶复合改性淀粉的作用机理及改性淀粉在工业上的应用,以期为研究复合酶改性淀粉提供理论参考。Enzymatic modification is characterized by strong specificity as well as few by-products and side re-actions.Enzyme molecules change their physiochemical properties by changing the structure of starch mol-ecules or the content,chain length and number of branches of amyloses.Different amylases have different ef-fects on starch molecules.This paper focuses on the effects of several common amylases on the structure and chain length of starch molecules or the amylose/amylopectin ratio,thus impacting their structure and physio-chemical properties.It discusses the mechanism of several amylases modifying starch and the application of modified starch in industry,aiming to provide a theoretical basis for the study of starch modified by compound enzymes.

关 键 词：复合酶 酶法改性 改性淀粉 结构 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]