非晶颗粒态木薯淀粉的结构及酶降解活性研究

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,对非晶颗粒态木薯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,在非晶颗粒态淀粉的侧面形成了一个大且深浅程度不同的孔洞,即爆裂孔,其位置一般位于颗粒首端脐点处,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, polarized light microscope analytical method, structure characteristics and degrading process of tapioca starch with non-crystallized granule state were investigated. It was found that blowing out poles with large and different depth were formed on the side of tapioca starch with non-crystallized granule state. Blowing out poles is on the hilum of granule head. From the beginning of blowing out poles of starch granules, starch granules were degraded deeply by á-amylase along blowing out poles to completely disappear. Native starch with compact crystallized structure, because of without poles on the surface of starch granules, á-amylase degradability is much lower than that of starch with non-crystallized granule state.