非晶颗粒态马铃薯淀粉微生物降解特性

Study of Degradation Characteristics of Potato Starch in Noncrystalline Granular State by Microorganisms

用光学显微分析测试方法,以原马铃薯淀粉为参照,对非晶颗粒态马铃薯淀粉在微生物作用下的降解过程进行了观察和研究。结果发现,非晶淀粉颗粒松散的无定形结构以及形成的爆裂孔,大大提高了微生物降解反应活性。在微生物作用下,从淀粉颗粒的爆裂孔开始,沿着淀粉颗粒爆裂孔逐步深入,直至最后将淀粉颗粒完全降解,而原淀粉颗粒具有致密的结晶结构,淀粉颗粒表面没有明显的孔洞,因此在同样条件下的生物降解活性,要远远低于非晶颗粒态淀粉。

Using photomicroscopic analytical method,degradation process of potato starch in noncrystalline granular state by microorganisms was investigated in detail.It was found that amorphous structure and blowout holes of starch in noncrystalline granular state greatly increased the degradation reaction activity of microorganisms.Beginning from the blowout holes of starch granules,starch granules were degraded deeply by the microorganisms along the blowout holes to completion.In the case of native starch with compact crystalline structure and without holes on the surface of starch granules,the degradation activity of microorganisms is much lower under similar conditions.