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來源資料
頁籤選單縮合
題 名 | 澱粉液化酶分解米澱粉之探討 |
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作 者 | 張曙明; 張采蓮; | 書刊名 | 食品科學 |
卷 期 | 21:4 1994.08[民83.08] |
頁 次 | 頁285-292 |
分類號 | 346.217 |
關鍵詞 | 酵素感受性; 澱粉液化酶; 米澱粉; 林氏水解作用; Enzyme susceptibility; Alpha-amylase; Rice starch; Lintnerization; |
語 文 | 中文(Chinese) |
中文摘要 | 三種不同直鏈澱粉含量的米澱粉經不同來源的澱粉液化?作用,以其溶解率,可溶性總醣量及還原醣量,X-射線繞射圖譜及掃描電子顯微鏡觀察作為指標,發現米澱粉對澱粉液化?的感受因其直鏈澱粉的含量以及酵素的種類而有不同。高直鏈澱粉含量的米澱粉以及黴菌澱粉液化?的分解作用較慢。由掃描電子顯微鏡上觀察米澱粉顆粒受酵素的作用係由顆粒的邊緣呈層片狀或自表面作洞狀之侵入,作用後的澱粉顆粒與玉米或馬鈴薯者有所不同,米澱粉經稀鹽酸之水解速率亦以高直鏈澱粉含量者較慢,亦似層片狀的分解。 |
英文摘要 | Amylolytic susceptibility of rice starches with different amylose contents by various alpha-amylases was studied using the starch solubilized, total soluble sugars and reducing sugars, X-ray diffractions patterns and scanning electron microscopic observation as indices. It was found that their amylolytic susceptibilities were different due to the amylose contents of various content and treated with fungal alpha-amylase was the least susceptible. According to the scanning electron micrographs, the rice starches were attacked by layering from corner of the granule and by holes on the surface. Their resulted residues were different form that of corn or potato starch. The rice starches with high amylose content also revealed the least degree of lintnerization and layering corrosion by treating with 2.2N HCl. |
本系統中英文摘要資訊取自各篇刊載內容。