粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
2期
20-24
,共5页
淀粉%多孔淀粉%淀粉酶%糖化酶%酶解
澱粉%多孔澱粉%澱粉酶%糖化酶%酶解
정분%다공정분%정분매%당화매%매해
starch%porous starch%amylase%glucoamylase%enzymatic
该实验采用不同量的环氧氯丙烷在碱性条件下交联木薯淀粉,然后采用不同单位用量的中温液化酶、糖化酶和复合糖化酶,在酶制剂最适pH和温度下,对不同交联程度的交联淀粉进行酶解作用,测定酶水解曲线,并比较交联淀粉底物浓度对水解度的影响。研究发现:ECH交联使得淀粉颗粒具有很强的抑制膨胀和抗糊化能力,可以满足在高于原淀粉的糊化温度下制备多孔淀粉的要求;6%ECH交联淀粉交联程度高,较难被酶降解,只适于用来制备低水解度多孔淀粉;用0.25%~0.6%ECH交联的淀粉适于在55℃~60℃下进行酶解作用,可方便控制产物的水解度处于较适的20%~50%。
該實驗採用不同量的環氧氯丙烷在堿性條件下交聯木藷澱粉,然後採用不同單位用量的中溫液化酶、糖化酶和複閤糖化酶,在酶製劑最適pH和溫度下,對不同交聯程度的交聯澱粉進行酶解作用,測定酶水解麯線,併比較交聯澱粉底物濃度對水解度的影響。研究髮現:ECH交聯使得澱粉顆粒具有很彊的抑製膨脹和抗糊化能力,可以滿足在高于原澱粉的糊化溫度下製備多孔澱粉的要求;6%ECH交聯澱粉交聯程度高,較難被酶降解,隻適于用來製備低水解度多孔澱粉;用0.25%~0.6%ECH交聯的澱粉適于在55℃~60℃下進行酶解作用,可方便控製產物的水解度處于較適的20%~50%。
해실험채용불동량적배양록병완재감성조건하교련목서정분,연후채용불동단위용량적중온액화매、당화매화복합당화매,재매제제최괄pH화온도하,대불동교련정도적교련정분진행매해작용,측정매수해곡선,병비교교련정분저물농도대수해도적영향。연구발현:ECH교련사득정분과립구유흔강적억제팽창화항호화능력,가이만족재고우원정분적호화온도하제비다공정분적요구;6%ECH교련정분교련정도고,교난피매강해,지괄우용래제비저수해도다공정분;용0.25%~0.6%ECH교련적정분괄우재55℃~60℃하진행매해작용,가방편공제산물적수해도처우교괄적20%~50%。
The experiments use the different amounts of epichlorohydrin(ECH)to crosslinking tapioca starch under alkaline conditions,then use the different units of amylase,glucoamylase,and complex glucoamylase under the optimum pH and temperature of the enzymes,to determine of the enzymatic hydrolysis of the curve for the different degree of crosslinked starch,and compare the influence of substrate concentration on the degree of hydrolysis of crosslinked starch .The results show that the starch have a strong suppression of the granules expansion and the ability of anti-gelatinized by ECH crosslinked,meet to prepare porous starch under the temperature higher than that of gelatinized of the native starch;6%of ECH crosslinked starch,not easy to enzymatic degradation,is adapted to prepare the porous starch of low hydrolysis degree;0.25%~0.6%ECH crosslinked starch suitable for enzymatic hydrolysis at 55℃to 60℃,can be easily controlled the products with the hydrolysis degree of 20%to 50%.