摘要
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%。
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%.
出处
《粮食与油脂》
北大核心
2014年第2期20-24,共5页
Cereals & Oils
基金
广东省教育部产学研结合项目(2011A090200062)
广州市科技计划项目(2012J430058)
关键词
淀粉
多孔淀粉
淀粉酶
糖化酶
酶解
starch
porous starch
amylase
glucoamylase
enzymatic
