摘要
糊化后的淀粉很容易回生,大大影响了淀粉制品的品质。采用β-淀粉酶处理对小麦淀粉进行酶法修饰,利用响应面分析法优化酶处理工艺条件,以获得最佳的抑制小麦淀粉回生参数。结果表明,β-淀粉酶修饰的最佳条件为:酶浓度为34.33 U,酶作用温度为56.5℃,酶作用时间32.2 min。在此工艺条件下制得的小麦淀粉凝胶,相对于未经酶处理的小麦淀粉凝胶,凝胶硬度降低了66.15%。通过对酶处理前后小麦淀粉的直链淀粉和还原糖含量以及支链淀粉平均侧链长度的测定,发现β-淀粉酶抑制小麦淀粉回生主要是通过降低直链淀粉和支链淀粉分子质量及支链淀粉平均侧链长度,从而降低了直链淀粉与支链淀粉形成双螺旋的趋向,抑制淀粉的回生。
the retrogradation of gelatinized starch was likely to happen, which affected greatly the starch prod- uct quality. In the research related to the paper, we conducted enzyme modification on the wheat starch by beta - amylase treatment, optimized enzyme treatment techniques and conditions with the response surface methodology and obtained the optimal parameters of the inhibition of wheat starch retrogradation. The results showed that the optimal beta - amylase conditions were as follows ： enzyme concentration of 34.33 U, reaction temperature of 56.5 ℃ and 32.2 minutes of reaction time. In the above mentioned conditions the hardness of wheat starch gels was reduced by 66.15%, compared with that of the wheat starch which was not treated by beta - amylase. By testing the content of amylase and reducing sugar and average branch chain length of amylopectin, it was discovered that, the mechanism of beta - amylase treatment on the inhibition of wheat starch retrogradation was mainly attributed to decreasing the molecular weight of the amylose and amylopectin and the branch chain length of amylopectin, which reduced the possibility of double helix shaped form amylose and amylopectin and inhibited the retrogradation of starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第1期31-36,共6页
Journal of the Chinese Cereals and Oils Association
关键词
小麦淀粉
Β-淀粉酶
回生
响应面
机理
wheat starch, beta - amylase, retrogradation, response surface, mechanism
