玉米多孔淀粉生成条件及其成孔过程的研究-安徽农业大学学报.PDF

安徽农业大学学报, 2011, 38(2): 164-169 Journal of Anhui Agricultural University [DOI]CNKI: 34－1162/S1636.010 玉米多孔淀粉生成条件及其成孔过程的研究 1 1 2 1* 朱培蕾 ，赵贵云 ，汪名春 ，刘才宇 (1. 安徽省农业科学院园艺研究所，合肥，230031 ；2. 南京农业大学食品科学与技术学院，南京 210095) 摘 要：以玉米淀粉为原料，考察了糖化酶酶解条件对原淀粉水解规律的影响；同时采用扫描电子显微镜、X 射线衍射仪等手段对淀粉成孔过程中颗粒形貌、结晶结构、直链淀粉含量变化进行了研究。结果表明：酶解条件对 多孔淀粉的生成有较显著影响，可通过改变酶添加量、反应时间、温度等因素控制淀粉水解率大小；在多孔淀粉生 成过程中，随着酶解时间的延长，淀粉颗粒的完整性遭到破坏，淀粉结晶度大小和直链淀粉含量都呈现了先上升后 下降的趋势，但多孔淀粉衍射曲线仍维持 A 型图谱特征，说明淀粉颗粒结晶结构的有序化程度变化有限。 关键词：糖化酶；多孔淀粉；酶解条件；颗粒形貌；结晶结构 中图分类号：TS231 文献标识码：A 文章编号：1672−352X (2011)02−0164−06 Formation conditions and pore forming process of porous corn starch 1 1 2 1 ZHU Pei-lei , ZHAO Gui-yun , WANG Ming-chun , LIU Cai-yu (1. Institute of Horticulture, Academy of Anhui Agricultural Science, Hefei 230031; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095) Abstract: Corn starch was used as raw materials to investigate the effect of enzymatic hydrolysis conditions on the law of native corn starch hydrolysis. Changes of granule morphology, crystal structure and amylose content were also studied by scanning electron microscope and x-ray diffractometer during the pore forming process. The results indicated that the enzymatic hydrolysis conditions had relatively significant effects on the production of porous starch, and the hydrolysis rate could be controlled by changing the reaction factors such as enzyme con- centration, reaction time and temperature. During the production process of porous starch, starch granule integrity was destroyed. The degree of crystallinity of the processed corn starch and the amylose content incre