摘要
本文采用枯草芽孢杆菌JAASB4胞外酶对玉米粉进行了修饰改性研究,并对比分析了修饰前后玉米粉中主要成分的变化,试验结果表明,玉米粉经过修饰后,其粗脂肪、可溶固形物、粗灰分等相对含量都有增加,而真蛋白的含量明显减少,总氨基酸含量比对照玉米粉增加了26.46%。玉米粉中总淀粉和支链淀粉含量下降明显,而直链淀粉的相对含量略有增加。
In this study, composition changes of corn flour were measured pre and post the modification of biological enzyme. After modified by enzyme, the crude fat, soluble solids, crude ash of corn meal in-creased, while the true protein content of corn meal decreased significantly. The total amino acid content in-creased by 26.46%, and the total starch and amylopectin starch content decreased significantly, meanwhile, relative amylose content increased.
出处
《吉林农业科学》
CSCD
北大核心
2013年第6期82-85,共4页
Journal of Jilin Agricultural Sciences
基金
吉林省自然科学基金项目(201215196)
关键词
玉米粉
枯草芽孢杆菌
生物修饰
Corn flour
Bacillus subtilis
Biological modification
