α-淀粉酶水解对芭蕉芋淀粉理化性质的影响.pdfVIP

and 229 食品与药品 FoodDrug2014年第16卷第4期 ·论 著，· 洳淀粉酶水解对芭蕉芋淀粉理化性质的影响 王成，荣玉芝，李虎，唐亚芳，王正武+ (上海交通大学农业与生物学院食品科学与工程系，上海200240) 摘要：目的酶法水解为芭蕉芋淀粉进行改性，提高芭蕉芋淀粉的应用价值，扩大于其在食品工业的应用范围。方法以 芭蕉芋淀粉为原料，采用a．淀粉酶水解制备酶解淀粉，结合热失重(TGA)技术考察伍．淀粉酶水解对芭蕉芋淀粉热稳定性 和其他理化性质的影响。结果与原淀粉相比，酶解淀粉的溶解度和膨胀度、吸水度和吸油度增大；透光率和冻融稳定性 降低；TGA结果表明，a．淀粉酶水解不改变芭蕉芋淀粉的组成成分，且酶解芭蕉芋淀粉的分解温度较高，表明其热稳定性 增加。结论通过m淀粉酶酶解法可制备满足工业需要的改良芭蕉芋淀粉。 关键词：芭蕉芋淀粉；洳淀粉酶；理化性质 中图分类号：TQ925+．1 文献标识码：A 文章编号：1672-979X(2014)04·0229-04 Effectof on ofCannaedulisKerStarch a-AmylaseHydrolysisPhysicochemicalProperties WANG Cheng，RoNGYu．zhi，LIHu，TANGYa—fang，WANGZheng-WH and 200240，China) (SchoolofAgricultureBiology,ShanghaiJiao而馏University,Shanghai modificationofnativeCannaedulisKerstarchisan methodfor Abstract：ObjectiveEnzymatic important increasing its valueand its infood Theeffectof industry．Methods applicationexpandingapplicationrange a-amylasehydrolysis onsuch asthermal and ofCannaedulisKerstarchwhichWasfirst physicochemicalproperties propertiessolubility hydrolyzedbyif,-amylase，werebythermogravimetric The investigated andoil ofthestarch were solubility,swellingpower,waterabsorptioncapacity hydrolyzedby0【一amylaseincreased， withnativeCannaedulisKer andfreeze．thawweredecreased． compared starch．Inversely,thetransparency stability DatafromTGA showedthat ofthestarch Was than廿lat thethermal analysis stability hy