| 微细化马铃薯淀粉在微生物降解过程中形貌及结构变化的研究 |
| |
| 引用本文： | 胡飞,陈玲.微细化马铃薯淀粉在微生物降解过程中形貌及结构变化的研究[J].食品与发酵工业,2002,28(12):5-9. |
| |
| 作者姓名： | 胡飞 陈玲 |
| |
| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
| |
| 基金项目： | 国防科技预研基金资助项目 (No.97J1 2 .1 .1 .JW 1 60 2 ) |
| |
| 摘 要： | 采用高分辨率扫描电镜及偏光显微镜等测试手段 ,探讨了微细化马铃薯淀粉颗粒在微生物降解过程中颗粒形貌及结晶结构变化的规律。结果表明 ,淀粉酶对马铃薯淀粉的作用方式是由颗粒的表面向中心侵蚀 ,然后再逐步分解整个颗粒 ,受侵蚀的颗粒的结晶结构受到破坏。微细化程度越高的淀粉颗粒越易被酶降解。
|
| 关 键 词： | 马铃薯淀粉 微细化 微生物降解 |
| 修稿时间： | 2002年7月1日 |
The Study on the Change of Micrograph and Structure of Micronized Potato Starch in Biodegradation Process |
| |
| Hu Fei,Chen Ling.The Study on the Change of Micrograph and Structure of Micronized Potato Starch in Biodegradation Process[J].Food and Fermentation Industries,2002,28(12):5-9. |
| |
| Authors: | Hu Fei Chen Ling |
| |
| Abstract: | The variation rules of micrograph and crystallization structure of micronized starch were studied by SEM and polarized light micrographer, respectively. The results showed that potato starch was eroded from its surface to center by amylase, then whole particle decomposed progressively. Crystallization structure was destroyed in erosion process. Starch particle was biograded by amylase more easily as the increase of micronization degree. |
| |
| Keywords: | potato starch micronization biodegradation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
