G4淀粉酶抑制小麦淀粉老化研究

Study of G4 amylase on inhibiting retrogradation of wheat starch

测定G4淀粉酶处理小麦淀粉相关理化性质,如凝沉性、冻融稳定性、糊化特性、质构性、溶胀度和可溶指数等,研究G4酶对小麦淀粉抗老化性。实验结果表明:经G4淀粉酶处理后,小麦淀粉凝沉体积提高57.5%,析水率和粘度均有所降低;随温度升高,两种小麦淀粉溶胀度和可溶指数均呈现上升趋势;但G4酶处理小麦淀粉溶胀度和可溶指数明显高于原小麦淀粉,小麦淀粉凝胶硬度显著降低,G4淀粉酶具有抑制小麦淀粉老化作用。

The physicochemical properties of wheat starch treated by G4 amylase were determined in this article,including retrogradation,freeze-thaw stability,pasting properties,textural properties, swelling power,solubility,etc.,aiming to study the inhibiting retrogradation of wheat starch.The results showed that the retrogradation volume of treated wheat starch increased by 57.5%compared to control,while syneresis rate and viscosity decreased;the solubility and swelling power of both control and treated starch increased with the increase of temperature,but the swelling power and solubility of the treated starch were much higher than control;the hardness of treated starch were much lower than that of control showing that G4 amylase treatment had the function of inhibiting retrogradation of wheat starch.