甜玉米芯多糖对淀粉及消化酶的影响

Effect of Sweet Corn Core Polysaccharide on Starch and Digestive Enzyme

以甜玉米芯为原料,经干燥、粉碎、过筛等前处理过程后,进行脱脂、脱蛋白、脱色、乙醇醇沉,对得到的醇沉物进行冷冻干燥,得到甜玉米芯多糖。利用不同浓度的甜玉米芯多糖,对可溶性淀粉、直链淀粉、支链淀粉及消化酶的影响进行研究。结果表明,随着浓度增加, 3种淀粉与碘复合物形成及消化有一定抑制作用,且与浓度呈一定相关性;验证了甜玉米芯多糖对直链淀粉和支链淀粉与碘的结合都起到抑制作用,但对前者的抑制作用更加明显。

Sweet corn cob polysaccharide powder was obtained with sweet corn as raw material, after a series of processes,including pretreatment(drying, crushing and sieving), then degreasing, deproteinization, decoloration, alcohol precipitation,eventually freeze drying of the alcohol precipitation. The effects of different concentrations of sweet corn polysaccharide solution on soluble starch, amylose, amylopectin and digestive enzyme were studied. With the increase of concentration, the formation and elimination of three kinds of starch and iodine complexes were inhibited, and showed a certain trend with the concentration. It was proved that the sweet corn cob polysaccharides had inhibitory effect on the combination of iodine with both amylose and amylopectin, but the inhibition of the former was more obvious.