摘要
以烤烟品种红花大金元和K326的中部叶为材料,研究了烘烤过程中烟叶淀粉酶和淀粉磷酸化酶活性变化及烘烤环境对这两种酶活性的影响。结果表明,烘烤过程中烟叶淀粉酶活性出现两次高峰,分别在烘烤的36 h和72h时;在鲜烟叶中淀粉磷酸化酶活性较高,随着烘烤进程,至24h时达第1次高峰,之后降低,48h时出现低谷,随后又于72h时达第二次高峰。在整个烘烤过程中,采用低温低湿变黄,慢速升温定色的烘烤环境,使烟叶内淀粉酶和淀粉磷酸化酶活性较高,有利于烟叶淀粉的降解。
The effects of curing environment on the activity changes of amylase and starch phosphorylase in tobacco leaves during flue-curing were studied with the flue-cured tobacco cv. HD and K326. The results indicated that two peaks of amylase activity occured at the 36th and 72nd hour in curing respectively. The activity of starch phosphorylase was relatively higher in fresh leaves and reached its first peak at 24th hour in curing, followed by a valley at the 48th hour, and then the second peak at the 72nd hour. During the whole process of fluecuring, the activity of amylase and starch phosphorylase was relatively high in tobacco leaves with lower temperature and humidity yellowing, slow heating speed color-fixing, which were beneficial to the degradation of starch.
出处
《中国烟草科学》
CSCD
2005年第3期33-35,共3页
Chinese Tobacco Science
基金
云南省烟草公司资助项目(99A13)
关键词
烘烤环境
烟叶
淀粉酶
淀粉磷酸化酶
活性
curing environment
tobacco leaves
amylase
starch phosphorylase
activity
