A-型微晶玉米淀粉的酶解特性研究

Study on enzymolysis characters of A-type microcrystal starch

为研究A-型微晶淀粉和天然玉米淀粉、酸解玉米淀粉酶解性能之间的差异,采用直接将短链直链淀粉从溶液中重结晶的方法制备A-型微晶淀粉,然后在一定的酶解条件下,分别将加热前后的各种淀粉样品用α-淀粉酶进行酶解,比较其酶解程度。加热前,A型-微晶淀粉比酸解玉米淀粉和天然玉米淀粉易于酶解,天然玉米淀粉比酸解玉米淀粉易酶解,但酸解玉米淀粉的酶解速率更大一些;加热后,各种淀粉的酶解程度迅速增加。结果表明:A微-晶淀粉的酶解特性与颗粒表面形态和内部结构有着密切的关系;此外,与淀粉链长度也有着一定的关系。

In this paper, differences of enzymolysis characters among A- type microcrystal starch and native maize starch and acid-hydroiyzed maize starch were studied. A-type microcrystal starch was prepared by recrystallizing short straight chains from water-solution, and under a certain condition, all starch substrates before and after heating were subjected to enzymatic degradation by α-amylase, and compared the extent of enzymolysis. Before heating, A-type mierocrystal starch is more available to α-amylase than native maize starch and acid-hydrolyzed maize starch, and native maize starch is much more hydrolyzed than acid-hydrolyzed maize starch but enzymolysis rate of acid-hydrolyzed starch is faster, after heating, the final rate of enzymolysis of all starch substrates was improved quickly. These showed that enzymolysis characters of A-type microcrystal starch are related with morphology, inner structure; more over, length of chains and crystal defects have some influen ces on it.