不同类型大米淀粉酶法支链延长修饰研究
首发时间:2020-04-22
摘要:本研究从3个水稻品种中分离出3种不同直链淀粉含量的大米淀粉,采用淀粉蔗糖酶对其进行支链延长修饰。高直链淀粉含量在酶反应过程中促进淀粉的回生,加速沉淀现象的出现,在30 min后降低酶的催化效率,促进长链(DP>33)形成。改性淀粉均呈B型结晶结构,其热稳定性随转糖基率逐渐增强。受直链含量的影响,改性糯米淀粉在沉淀前(TD=30%)RS含量最低,沉淀后含量最高,可达65%左右。
关键词: 淀粉蔗糖酶 支链延长 直链淀粉 热稳定性 抗性淀粉
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Study on the Amylase-Branched Extension of Different Types of Rice
Abstract:In this study, three rice starches with different amylose content were isolated from three rice varieties, followed by chain elongation catalyzed by amylosucrase. The high amylose content promoted the regeneration of starch during the enzyme reaction, accelerated the appearance of precipitation, reduced the catalytic efficiency of the enzyme after 30 minutes, and promoted the formation of long chain (DP> 33). The modified starch had a B-type crystal structure, and its thermal stability gradually increased with the transglycosylation degree. Affected by the content of amylose, the modified glutinous rice starch had the lowest RS content before precipitation (TD = 30%) and the highest content after precipitation, up to about 65%.
Keywords: Amylosucrase branch chain extension amylose thermal stability resistant starch
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