摘要
采用枯草芽孢杆菌(Bacillus subtilis)胞外酶对玉米淀粉进行了修饰改性研究,实验结果表明,玉米粉经过酶修饰后,淀粉颗粒表面有明显酶作用的孔洞,但没有改变淀粉颗粒的晶体类型。同时,酶的作用引起了玉米粉中淀粉及蛋白质等主要成分的明显变化,但这些改变对于玉米粉及其制品的食用及加工品质的影响还有待于进一步研究。
In this paper, the extracellular enzymes from Bacillus subtilis was used to modify corn powder. The results showed that starch granule surface of corn flour had obvious holes because of enzyme action, after the enzyme modified, while the crystal type of starch granules were not changed. At the same time, the starch and protein components were significantly changed in corn powder by the enzyme action. The changes for the corn flour products and edible quality and processing quality remains to be further studied.
出处
《中国酿造》
CAS
2013年第9期60-63,共4页
China Brewing
基金
吉林省自然科学基金项目(201215196)
关键词
枯草芽孢杆菌
玉米淀粉
生物修饰
Bacillus subtilis
corn starch
biological modification
