电场处理对普鲁兰酶水解糯米淀粉的影响
目的:探明电场处理对普鲁兰酶水解糯米淀粉的强化作用机理.方法:测定不同强度电场作用下普鲁兰酶水解糯米淀粉的效率,并利用扫描电子显微镜、X射线衍射仪、差示扫描量热仪和快速黏度分析仪表征酶解产物的结构和热性质变化.结果:强度≤2.5 V/cm的电场处理可提高普鲁兰酶活力、促进糯米淀粉的水解,并且水解产物表面出现裂痕和孔洞、相对结晶度增加、起始糊化温度(To)增加、淀粉糊黏度降低;强度≥5 V/cm的电场处理可引起普鲁兰酶的部分失活、糯米淀粉水解效率降低、相对结晶度和淀粉糊黏度等降低.结论:在当前试验条件下,电场处理对普鲁兰酶水解糯米淀粉的强化作用主要影响普鲁兰酶活性,而对糯米淀粉结构无显著影响....
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| Published in | 食品与机械 Vol. 38; no. 7; pp. 1 - 67 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
南京农业大学食品科技学院,江苏 南京 210095%济宁赛宝工业信息技术研究院,山东 济宁 272000
01.07.2022
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2022.90153 |
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| Abstract | 目的:探明电场处理对普鲁兰酶水解糯米淀粉的强化作用机理.方法:测定不同强度电场作用下普鲁兰酶水解糯米淀粉的效率,并利用扫描电子显微镜、X射线衍射仪、差示扫描量热仪和快速黏度分析仪表征酶解产物的结构和热性质变化.结果:强度≤2.5 V/cm的电场处理可提高普鲁兰酶活力、促进糯米淀粉的水解,并且水解产物表面出现裂痕和孔洞、相对结晶度增加、起始糊化温度(To)增加、淀粉糊黏度降低;强度≥5 V/cm的电场处理可引起普鲁兰酶的部分失活、糯米淀粉水解效率降低、相对结晶度和淀粉糊黏度等降低.结论:在当前试验条件下,电场处理对普鲁兰酶水解糯米淀粉的强化作用主要影响普鲁兰酶活性,而对糯米淀粉结构无显著影响. |
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| AbstractList | 目的:探明电场处理对普鲁兰酶水解糯米淀粉的强化作用机理.方法:测定不同强度电场作用下普鲁兰酶水解糯米淀粉的效率,并利用扫描电子显微镜、X射线衍射仪、差示扫描量热仪和快速黏度分析仪表征酶解产物的结构和热性质变化.结果:强度≤2.5 V/cm的电场处理可提高普鲁兰酶活力、促进糯米淀粉的水解,并且水解产物表面出现裂痕和孔洞、相对结晶度增加、起始糊化温度(To)增加、淀粉糊黏度降低;强度≥5 V/cm的电场处理可引起普鲁兰酶的部分失活、糯米淀粉水解效率降低、相对结晶度和淀粉糊黏度等降低.结论:在当前试验条件下,电场处理对普鲁兰酶水解糯米淀粉的强化作用主要影响普鲁兰酶活性,而对糯米淀粉结构无显著影响. |
| Author | 李丹丹 于坤正 陈彩雯 田佳宁 |
| AuthorAffiliation | 南京农业大学食品科技学院,江苏 南京 210095%济宁赛宝工业信息技术研究院,山东 济宁 272000 |
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| Author_FL | TIAN Jia-ning LI Dan-dan CHEN Cai-wen YU Kun-zheng |
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| Keywords | 水解 电场 普鲁兰酶 糯米淀粉 |
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| Publisher | 南京农业大学食品科技学院,江苏 南京 210095%济宁赛宝工业信息技术研究院,山东 济宁 272000 |
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