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| 细微化对玉米淀粉结晶结构和糖化效果的影响 | |
| 引用本文： | 吴琴燕,杨敬辉,潘以楼,朱桂梅,缪冶炼.细微化对玉米淀粉结晶结构和糖化效果的影响[J].江西农业学报,2009,21(9):116-118. |
| 作者姓名： | 吴琴燕 杨敬辉 潘以楼 朱桂梅 缪冶炼 |
| 作者单位： | 1. 江苏丘陵地区镇江农业科学研究所,江苏,句容,212400;南京工业大学,江苏,南京,210009 2. 江苏丘陵地区镇江农业科学研究所,江苏,句容,212400 3. 南京工业大学,江苏,南京,210009 |
| 摘 要： | 通过行星式球磨机对玉米淀粉进行湿法细微化处理,并采用双酶法对玉米淀粉进行糖化,调查细微化对玉米淀粉结晶结构和糖化效果的影响。显微镜观察和X-射线衍射分析表明,玉米淀粉颗粒在湿磨1 h以后转变为非晶态;湿磨可消除液化反应对玉米淀粉酶解葡萄糖收率的影响,无液化反应时,湿磨1 h玉米淀粉的葡萄糖收率为99.5%,远高于原玉米淀粉的41.6%,在70℃的条件下液化,液化时间的长短对湿磨1 h玉米淀粉和原玉米淀粉的葡萄糖收率的影响较小,葡萄糖收率均维持在99%左右。由此可见,对玉米淀粉进行湿磨可使淀粉颗粒非晶态化,消除液化反应对淀粉酶解葡萄糖收率的影响。 |
| 关 键 词： | 玉米淀粉 细微化 结晶结构 糖化 葡萄糖收率 |
Effects of Micronization on Crystal Structure and Enzymatic Hydrolysis of Corn Starch |
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| WU Qin-yan,YANG Jing-hui,PAN Yi-lou,ZHU Gui-mei,MIAO Ye-lian.Effects of Micronization on Crystal Structure and Enzymatic Hydrolysis of Corn Starch[J].Acta Agriculturae Jiangxi,2009,21(9):116-118. | |
| Authors: | WU Qin-yan YANG Jing-hui PAN Yi-lou ZHU Gui-mei MIAO Ye-lian |
| Abstract: | In order to study the effects of micronization on crystal structure and enzymatic hydrolysis of corn starch,corn starch samples were prepared by ball milling,and then liquefaction and saccharification of the corn starch samples were carried out by using commercially available α-amylase and glucoamylase,respectively.Microscopic observation and X-ray diffraction analysis revealed that the crystals of corn starch granules could be destroyed by wet-milling for more than 1 h.Effect of liquefaction on glucose yield of corn starch could also be decreased by wet-milling.Glucose yield of the corn starch wet-milled for 1 h was 99.5% under the condition of non-liquefaction,which was much higher than that(41.6%) in the commercial corn starch.Under the condition of liquefaction at 70 ℃,the effect of liquefaction time on glucose yield of the 1 h wet-milled and commercial corn starch was little,glucose yield all being about 99%.Our experimental results indicated that wet-milling led to the destruction of starch crystal structure,thus the effect of liquefaction on glucose yield was reduced significantly. |
| Keywords: | Corn starch Micronization Crystal structure Enzymatic hydrolysis Glucose yield |
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