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酶催化水解对玉米淀粉结构的影响研究
引用本文:刘延奇,李素云,杨留枝,于九皋.酶催化水解对玉米淀粉结构的影响研究[J].粮食与饲料工业,2007(6):30-32.
作者姓名:刘延奇  李素云  杨留枝  于九皋
作者单位:郑州轻工业学院,河南,郑州,450002;天津大学,理学院,天津,300072
摘    要:颗粒状玉米淀粉经α-淀粉酶催化水解后,应用SEM、X射线衍射和热失重(TG)对产品进行了分析.检测结果表明,α-淀粉酶催化水解玉米淀粉时,其收率与酶的浓度和反应时间成反比;颗粒状玉米淀粉发生酶催化水解时,α-淀粉酶首先使淀粉形成多孔状结构,并进一步使颗粒破裂,断裂的颗粒碎片上显示出淀粉颗粒内部具有层状的生长环结构;酶催化水解不能提高玉米淀粉颗粒的结晶度;酶解时间较长时,产品的热稳定性降低.

关 键 词:玉米淀粉  α-淀粉酶  水解  结晶度  结构
文章编号:1003-6202(2007)06-0030-03
修稿时间:2007-01-16

Research on the Effect of Enzymatic Hydrolysis on the Structure of Maize Starch
Liu Yanqi,Li Suyun,Yan Liuzhi,et al.Research on the Effect of Enzymatic Hydrolysis on the Structure of Maize Starch[J].Cereal & Feed Industry,2007(6):30-32.
Authors:Liu Yanqi  Li Suyun  Yan Liuzhi  
Abstract:The product was analyzed by SEM, X-ray diffraction and TG after the granular maize starch was hydrolyzed by u-amylase. The results showed that its yield was inversely proportional to the concentration of,s-amylase and reaction time when the maize starch was hydrolyzed by u-amylase; the granular maize starch was converted into hollow-porous starch by u-amylase, furthermore it was cracked to the fragments, it was discovered that there were laminated growth ring structure inside starch granular shown on such cracked granular fragments ; The crystallinity of maize starch granule can not be increased by the enzyme hydrolysis ; the thermodynamic stability of the product was reduced when the hydrolysis time was long.
Keywords:maize starch  s-amylase  hydrolysis  crystallinity  structure
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