| 燕麦发芽过程中淀粉及其相关酶活性的动态变化 |
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| 引用本文： | 徐建国.燕麦发芽过程中淀粉及其相关酶活性的动态变化[J].中国粮油学报,2012,27(4):25-27,49. |
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| 作者姓名： | 徐建国 |
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| 作者单位： | 1. 山西师范大学食品科学与工程系,临汾,041004
2. 陕西师范大学食品工程与营养科学学院,西安,710062 |
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| 基金项目： | 山西省高校科技开发项目(2010112) |
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| 摘 要： | 研究了裸燕麦发芽过程中淀粉及其相关酶活性的动态变化。结果表明,发芽过程中,燕麦还原糖和可溶性糖含量及α-淀粉酶、β-淀粉酶和总淀粉酶活力明显地先增加后降低;直链淀粉、支链淀粉和总淀粉的含量均随着发芽的进行呈下降趋势,发芽72 h分别降低了25.86%、11.08%和17.31%。相关性分析表明,燕麦发芽期间还原糖、可溶性糖含量分别与α-淀粉酶、β-淀粉酶及总淀粉酶活力呈显著正相关,而直链淀粉、支链淀粉及总淀粉含量均与淀粉酶活力呈显著负相关。
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| 关 键 词： | 燕麦 发芽 淀粉 淀粉酶 |
| 收稿时间： | 7/6/2011 12:00:00 AM |
| 修稿时间： | 2012/1/25 0:00:00 |
Dynamic changes in starch and relevant enzyme activity in oat groats (Avena nuda L.) during germination |
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| Xu Jianguo
,
Hao Yanfang
,
Yan Huajuan
,
Tian Chengrui
,
Jie Linxia.Dynamic changes in starch and relevant enzyme activity in oat groats (Avena nuda L.) during germination[J].Journal of the Chinese Cereals and Oils Association,2012,27(4):25-27,49. |
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| Authors: | Xu Jianguo Hao Yanfang Yan Huajuan Tian Chengrui Jie Linxia |
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| Affiliation: | 1(Departerment of Food Science and Engineering,Shanxi Normal University1,Linfen 041004)(College of Food Engineering and Nutritional Science,Shanxi Normal University2,Xi′an 710062) |
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| Abstract: | In this paper,the changes of the content of starch and relevant enzyme activity in oat groats were investigated during germination.Results revealed that the content of reduced,soluble sugar and the activity of α-amylase,β-amylase and total amylase from oat groats increased at first and then decreased rapidly during germination.The content of amylose,amylopectin,total starch from oat groats decreased with the processing of the germination and decreased by 25.86%,11.08% and 17.31% after germinated for 72 hours respectively.During germination,the content of reduced and soluble sugar were highly correlated to the activity of α-amylase,β-amylase and total amylase,however,the content of amylose,amylopectin and total starch were negatively correlated to the activity of amylase. |
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| Keywords: | oat germination starch amylase |
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