酶解法研究三种薯类淀粉的壳层和小体结构-食品科学专业毕业论文.docxVIP

他酶复合作用后的三种淀粉颗粒表面均出现了规则排列的小体结构，其中 马铃薯淀粉颗粒表面的小体排列紧凑，尺寸为 30～65 nm，而红薯和木薯 淀粉颗粒表面小体的排列较疏松，尺寸分别为 30～60 nm 和 32～73 nm。 马铃薯、红薯和木薯淀粉颗粒的平均粒径分别为 28.8 μm、13.5 μm 和 12.9 μm，通过对比分析三种淀粉的粒径，壳层厚度和小体尺寸，推测壳层的厚 度与淀粉颗粒大小有关，而小体尺寸与淀粉颗粒大小没有明显的相关性。 综上所述，α-淀粉酶单独作用或与其他酶复合酶解薯类淀粉时，淀粉 颗粒出现了壳层和表面小体结构，但 β-淀粉酶或普鲁兰酶单独作用时，薯 类淀粉颗粒未出现壳层和表面小体，因此，α-淀粉酶最适合用于淀粉颗粒 的壳层与小体结构的研究。 关键词：薯类淀粉，淀粉酶，壳层，小体 II SHELLS AND BLOCKLETS OF THREE TUBER STARCHES AS INDICATED BY ENZYMOLYSIS APPROACH ABSTRACT Starch is an important food composition. Its granule structure is a hot area of starch research. Shell is one of the levels of starch granule structure. Blocklet is the building block of shell. However, only limited information is available about shell and blocklet of starch granule. The shell and blocklet structures of potato, sweet potato and tapioca starch granules were explored by controlled hydrolysis with α-amylase, β-amylase and pullulanase, alone and combined. The influence of enzymolysis was investigated by comparing the properties of starches before and after enzymolysis, including particle size, amylose content, thermodynamic property, pasting viscosity, gel property, transparency and crystalline property. The morphology, shells and blocklets of starch granules were observed by using polarized microscopy and scanning electron microscopy. Potato starch granules performed far lower enzymatic hydrolyzation than sweet potato and tapioca starches, suggesting higher resistance of potato starch granules to enzymolysis, due to the lower specific surface area and higher compactness of granule surface. The value of enzymatic hydrolyzation with α-amylase was around 20 times as those with β-amylase or pullulanase, indicating that the main linkages located on granule surface were α-1, 4 glycosidic bond, while the non-reducing end and the branch points (α-1, 6 glycosidic bond) located mainly inside granules. The properties of three tuber starches, including particle size, amylose content, pasting temperature, pasting viscosi