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| 复合酶水解生淀粉形成微孔的机理研究 | |
| 引用本文： | 徐忠,王鹏,缪铭.复合酶水解生淀粉形成微孔的机理研究[J].哈尔滨商业大学学报(自然科学版),2007,23(1):49-52,57. |
| 作者姓名： | 徐忠 王鹏 缪铭 |
| 作者单位： | 1. 哈尔滨工业大学,市政环境工程学院,绿色化学与技术研究中心,哈尔滨,150090;哈尔滨商业大学食品工程学院,哈尔滨,150076 2. 哈尔滨工业大学,市政环境工程学院,绿色化学与技术研究中心,哈尔滨,150090 3. 江南大学,食品学院,江苏,无锡,214036 |
| 基金项目： | 黑龙江省教育厅科学技术研究项目 , 黑龙江省科技攻关项目 , 哈尔滨工业大学校科研和教改项目 |
| 摘 要： | 采用扫描电子显微镜、X-射线衍射仪、高效液相色谱等分析手段,对玉米淀粉的多酶复合水解过程中淀粉颗粒形貌、结晶结构、直链淀粉含量及酶解上清液中葡萄糖含量的变化进行了研究,并分析了微孔淀粉的形成机理.研究结果表明,复合酶协同作用在淀粉颗粒表面形成一个个很小的孔,但颗粒仍保持基本形状,淀粉晶型未发生改变仍为A型图谱,衍射图谱的峰强度及位置发生了一些变化,同时结晶度先升高后降低;直链淀粉的含量先逐渐升高后下降,酶解上清液中葡萄糖含量逐渐增长. |
| 关 键 词： | 微孔淀粉 复合淀粉酶 酶解 机理 |
| 文章编号： | 1672-0946（2007）01-0049-04 |
| 收稿时间： | 2006-08-14 |
| 修稿时间： | 2006-08-14 |
Study on mechanism of aperture forming in raw starch enzymatic hydrolysis |
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| XU Zhong,WANG Peng,MIAO Ming.Study on mechanism of aperture forming in raw starch enzymatic hydrolysis[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2007,23(1):49-52,57. | |
| Authors: | XU Zhong WANG Peng MIAO Ming |
| Institution: | 1. Research center for Green Chemistry and Technology, School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China ;2. School of Food Engineering, Harbin University of Commerce, Harbin 150076, China ;3. School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
| Abstract: | The granule morphology,crystallinity,amylose content and glucose concentration in supernatant liquid after enzymatic hydrolysis are studied during the process of forming porous starch by scanning electron microscopy(SEM),X-ray diffraction(XRD),high performance liquid chromotagraphy(HPLC) and other analytical method.The experimental results showed that small aperture on the starch granule surface are formed through complex amylolytic enzyme synergism,but starch granule still keep the basic shape.The crystal types of starch unchange and remain A-pattern,but the intensity and position of peaks in the X-ray diffraction plots vary a little and the crystal degrees and amylose content both decrease after increase first.The glucose content of supernatant liquid rises gradually. |
| Keywords: | microporous starch complex amylolytic enzyme enzymatic hydrolysis mechanism |
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