摘要
本文采用扫描电子显微镜、光学显微镜等分析测试方法,以原淀粉为参照,对非晶颗粒态玉米淀 粉的颗粒形貌以及酶降解过程进行了观察和研究,结果发现,在非晶化处理过程中发生了从内向外爆裂式膨胀 而形成大小、深度、位置不同的爆裂孔,以此爆裂孔为突破口,在酶作用下非晶颗粒态淀粉逐渐降解,直至淀粉 颗粒的完全消失,而原淀粉具有致密的结晶结构,在相同条件下酶降解活性远远低于非晶颗粒态淀粉。
Using SEM and microscope, the granule structure characteristics and the sensitiveness to enzymatic degradation process of corn starch with non-crystallized granule state were investigated. Holes with different size, depth and location are formed in the non-crystalline process because of the expansion in a way of“burst open” from inside to outside due to the treatment. The holes make the starch granules deeply and completely degraded by α-amylase. Native starch granules possess compact crystallized structure without holes on the granule surface. α-amylase degradation activity is mush lower for the native starch than for the starch with non-crystallized granule state.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第1期22-26,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金资助项目(29976016)
