退火处理与小麦淀粉酶解机理的相关性  

Correlation between annealing modification and enzymatic hydrolysis of wheat starch

作　　者：于鲲[1] 霍晓慧 许阳[1] 杜先锋[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品与发酵工业》2015年第6期88-93,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31171655;31471700)

摘　　要：为探究退火对小麦淀粉酶解特性的影响,研究中观测了小麦淀粉处理前后酶解速率的变化,并利用差示量热扫描仪(DSC)、扫描电子显微镜(SEM)、X射线晶体-衍射(XRD)等进一步分析退火处理与淀粉酶解机理的关系。经退火处理后小麦淀粉的酶解速率明显高于原小麦淀粉,且退火时间与退火温度的变化均会对酶解速率产生影响。经过酶解后小麦淀粉的糊化峰值温度(TP)升高、糊化焓(△H)大部分呈降低趋势,且不同退火处理样品之间的糊化特性参数存在差异。SEM观察退火处理前后淀粉的酶解颗粒无明显区别。退火淀粉酶解颗粒的相对结晶度比原淀粉酶解颗粒的高,且酶解之后明显升高。退火处理加快了小麦淀粉的酶解速率,且退火条件的变化对其有不同程度的影响。The changes of enzymatic hydrolysis rate( EHR) of wheat starch before and after annealing were observed to investigate effects of annealing on enzymatic hydrolysis properties of wheat starch. The correlation between annealing modification and the mechanism of enzymatic hydrolysis in wheat starch had been further explored using DSC,SEM,and XRD. The EHRs of annealed wheat starches were obviously higher than the ones of native wheat starches,and the EHR variation on annealing time and annealing temperature was outstanding. Native wheat starch and annealed wheat starch after enzymatic hydrolysis exhibited increased peak gelatinization temperatures( Tp) and mostly decreased gelatinization enthalpy( ΔH),and there were differences among gelatinization characteristics parameters of different annealed wheat starches. SEM showed that there were no differences with regard to patterns of enzymatic granules between native wheat starches and annealed wheat starches.The relative crystallinity of annealed wheat starches was higher than that of native starches,and the relative crystallinity on native and annealed starches both increased after enzymatic hydrolysis. Annealing improved the EHRs of wheat starches,and the varieties of annealing had different effects on EHRs of wheat starches.

关 键 词：小麦淀粉 退火 酶解 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]