摘要
采用差示扫描量热仪和Brabender连续黏度仪,系统研究了淀粉颗粒经中温液化酶、葡萄糖淀粉酶和真菌糖化酶作用后的相变性质变化规律。结果表明,随着淀粉酶水解率的提高,淀粉颗粒起始温度、峰值温度、终点温度和吸热焓都呈先上升后小幅下降的趋势,但中温液化酶作用后的吸热焓先降低后上升,说明中温液化酶在较低水解率下作用淀粉颗粒的无定形区的同时也作用结晶区,而葡萄糖淀粉酶和真菌糖化酶主要作用淀粉颗粒的无定形区。连续黏度分析表明,与原玉米淀粉比较,酶处理淀粉糊的峰值黏度均呈下降趋势,起始糊化温度和峰值温度呈上升趋势。
The phase transition properties of starch granules treated by Bacterial Amylase Novo （BAN）, Gluco amylase （GA） and Fungal amylase（FA） were studied by differential scanning calorimetry （DSC） and Brabender viscograph. Results show that T0, Tp, Tc and enthalpy of enzyme treated starch （ETS） first increases and then slightly drops respectively with increasing degree of hydrolysis, while the enthalpy of BAN treated starch decreases and than raises with increasing degree of hydrolysis. It concludes that amorphous is mainly degraded by GA and FA treatment, while amorphous and crystalline is degraded by BAN. Investigated by Brabender viscograph, the peak viscosity of ETS paste took on downtrend. While the temperature of beginning gelatinization and peak viscosity took on uptrend.
出处
《高分子材料科学与工程》
EI
CAS
CSCD
北大核心
2009年第2期85-88,共4页
Polymer Materials Science & Engineering
基金
国家自然科学基金重点项目(20436020)
广东省自然科学基金团队项目(05200617)
关键词
淀粉颗粒
淀粉酶
相转变性质
starch granule
amylase
phase transition properties
