不同品种淀粉的酶解性能研究

Research on Enzymolysis Property of Starch from Different Varieties

研究α-淀粉酶作用于不同品种淀粉的酶解性能。通过碘显色法和DNS法表征5种不同淀粉的酶解效果,采用淀粉分解率和DE值作为评价指标,对不同品种淀粉的酶解性能进行对比。结果表明:高直链玉米淀粉最难酶解,玉米淀粉次之,马铃薯淀粉、木薯淀粉和蜡质玉米淀粉的分解率较高。在所研究的酶用量范围及反应时间内,高直链玉米淀粉和普通玉米淀粉最终分解率只有90%左右,而蜡质玉米淀粉、马铃薯淀粉和木薯淀粉的淀粉分解率则能达到99%。

The enzymolysis properties of α-amylase acting on the starch from different varieties were stud led. The enzymolysis effects of five different starch were evaluated by Iodine chromogenic method and DNS meth od. Starch decomposition rate and DE value were used as the evaluation indexes. The enzymolysis properties of different variety starch were compared. The test results showed that the enzymolysis of high linear chain corn starch was the most difficult,cornstarch was the next and the decomposition rate of potato starch,cassava starch and waxy maize starch were the highest. Among the studied enzyme dosage range and reaction time,the final de composition rates of high linear chain cornstarch and common cornstarch were around 90% while the decomposi tion rate of waxy maize starch,potato starch and cassava starch were up to 99%.