摘要
颗粒状马铃薯淀粉经α-淀粉酶催化水解后,检测了水解清液中的还原糖含量,并应用SEM、X-射线衍射和热失重(TG)对产品进行了分析,结果表明,α-淀粉酶催化水解马铃薯淀粉时,其收率与酶的浓度和反应时间成反比,而溶液中糖含量与反应时间则成正比的关系;颗粒状马铃薯淀粉不易进行酶的催化水解反应,且α-淀粉酶只能腐蚀淀粉颗粒的表面,酶催化水解不能提高淀粉颗粒的结晶度;酶解时间较长时,产品的热稳定性降低。
The particle potato starch was hydrolyzed by α-amylase, and the reducing sugar content in solution of hydrolysis was detected. The hydrolyzed potato starch was analyzed by SEM, X - ray diffraction and TG. The results showed that ： The product yield of hydrolyzed potato starch was in inverse proportion to the concentration of α - amylase and reaction time. The reducing sugar content in solution was in direct proportion to the reaction time ; The particle potato starch was hard for hydrolysis by α - amylase. The crystallinity of potato starch can not be increased by hydrolysis. The surface of potato stability of the product decreased with the hydrolysis starch was corroded by α - amylase. The thermodynamic time increasing.
出处
《粮油食品科技》
2007年第2期47-49,共3页
Science and Technology of Cereals,Oils and Foods
关键词
马铃薯淀粉
Α-淀粉酶
水解
结晶度
结构
potato starch
α - amylase
hydrolysis
crystallinity
structure
