微波辐射及超声波辐射对淀粉酶解性能的影响

Effect of Microwave Radiation and Ultrasound Radiation on Enzyme Properties of Starch

淀粉是天然可再生资源,也是农产品加工的主要产品之一,淀粉的深加工及综合利用对提高原淀粉的附加值、促进食品工业的发展具有重要的意义。利用微波辐射、超声波辐射及微波-超声波协同辐射对淀粉进行预处理,可以显著改变淀粉的表面结构、结晶结构和物化性能,有利于淀粉酶与淀粉分子深入接触,从而促进淀粉的酶解反应。主要综述微波辐射、超声波辐射及微波-超声波协同辐射作用对淀粉结构和性能的影响,探讨微波辐射、超声波辐射作用对淀粉酶解反应及产品性能的影响规律。

As the renewable natural resources, starch also is one of the main products of the processing of agricultural prod-ucts, it is of great significance to increase the added value of raw starch, promote the development of the food industry through deep processing and comprehensive utilization of starch. Microwave radiation, ultrasound radiation and microwave-ul-trasound radiation are used to be pretreatment of starch, the surface structure, crystalline structure and physicochemical prop-erties of starch can be significantly altered, it is beneficial to contact deeply between amylase and starch molecules, so as to promote enzymatic hydrolysis of starch. This paper mainly summarizes the effects of microwave radiation, ultrasound radiation and microwave-ultrasound radiation on the structure and properties of starch. The effect of microwave radiation and ultrasound radiation on enzymatic hydrolysis of starch and properties of products are studied.