马铃薯渣中淀粉组分抵抗α-淀粉酶降解的机制

Mechanism of Potato Pulp Starch Resistance to α-Amylase Degradation

从淀粉组分自身的性质以及其他组分对淀粉糊化、酶解作用的影响出发,研究马铃薯渣中淀粉组分抵抗α-淀粉酶降解的机制。对马铃薯渣中提取淀粉的性质研究表明:马铃薯渣中的淀粉和普通马铃薯淀粉具有相似的结构性质,其自身并不抵抗酶解。通过对马铃薯渣中其他组分对淀粉渗透、糊化影响的研究表明:其他组分对马铃薯渣中淀粉组分的包裹、阻隔作用使淀粉糊化以及和酶的作用受到阻碍,是影响淀粉酶解的主要因素。通过酶法预处理去除果胶、纤维素后对淀粉酶解效果的研究表明:去除果胶和纤维素后可解除其他组分对淀粉酶解的阻碍,且果胶对淀粉酶解的阻碍作用较大,纤维素次之。分别去除果胶、纤维素和同时去除两种组分,可使所制备的马铃薯渣膳食纤维中淀粉的残存量由原来的20.63%分别降低到5.67%、15.70%和1.28%。

In order to study the mechanism of potato pulp starch resistant to enzymatic degradation,the nature of starch itself and the impact of other components on enzymatic degradation of starch were investigated.First,potato pulp starch was extracted and its physicochemical properties were examined.The results showed that potato pulp starch itself had no resistance to hydrolysis.Second,the impact of other components on the penetration and gelatinization of starch was studied.As a result,the gelatinization of potato pulp starch was suppressed by other components.Then,the pectin and cellulose were removed by pectinase and cellulose,respectively.These results showed that the starch could be hydrolyzed well after removing pectin and cellulose,and the obstruction by pectin was stronger than by cellulose.The content of residual starch in potato pulp was reduced from the original level of 20.63% to 5.67%,15.70% and 1.28% after pectin,cellulose and both components were removed,respectively.