烤烟烘烤中烟叶淀粉降解的研究进展

Research Advances in the Degradation of the Leaf Starch of the Flue-cured Tobacco During Flue-curing

综述了烤烟烘烤中烟叶淀粉降解对烟叶品质的影响、降解的生化过程及影响降解程度与速率的因素。烘烤中,烟叶淀粉的降解程度和产物均影响烟叶品质,降解是在多种酶的催化下以水解和磷酸解2种方式实现的。影响烟叶淀粉降解的内部因素为烟叶淀粉粒属性、烟叶成熟度、烟叶微生物等,外部因素为烘烤设备及其参数、人工添加酶和微生物制剂等。可为烤烟烘烤工艺的优化、烘烤中促进烟叶淀粉降解措施的制定提供参考。

This paper summarized the effects of the starch degradation on the quality of flue-cured tobacco and the biochemical processes of the starch degradation of the flue-cured tobacco during flue-curing process as well as the factors affecting the degree and rate of the starch degradation. During flue-curing, both the degree and products of the starch degradation affect the quality of flue-cured tobacco, the starch degradation of the flue-cured tobacco is accomplished mainly by two biochemical pathways, i.e. hydrolysis and phosphorolysis under the catalysis of multiple enzymes. The internal factors influencing the degradation of starch in tobacco leaves included the characteristic properties of tobacco starch, the degree of maturity and the microorganisms of the tobacco leaves and so on. The main external factors were the flue-curing equipments and their parameters, the artificially additive enzymes, microorganism preparations and so forth. This paper could provide a reference for the optimization of the flue-curing technology and the formulation of measures accelerating the starch degradation of the flue-cured tobacco.