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- Title
电场处理对普鲁兰酶水解糯米淀粉的影响.
- Authors
陈彩雯; 田佳宁; 于坤正; 李丹丹
- Abstract
Objective: This study aimed to classify the mechanism of pullulanase-catalyzed hydrolysis of waxy rice starch under electric field treatment, by monitoring the changes in hydrolysis efficiency? pullulanase activity, and the structure and properties of waxy rice starch. Methods: The hydrolysis efficiency was determined, and the structure and thermal properties of hydrolysates were characterized, by using scanning electron microscope, X-ray diffractometer, differential scanning calorimet erand rapid viscosity analyzer. Results: Under the control of the following conditions? electric field with intensities M 2. 5 V/cm could increase pullulanase activity, accelerate the hydrolysisj induce the pores and. cracks on the granule surface r increase the relative crystallinityt increase the gelatmization temperature and reduce the pasting viscosity of waxy rice starch. However? electric field with intensities $5 V/cm could cause the partial inactivation of pullulanase and reduce the hydrolysis efficiency t and consequently caused less change of the relative crystallinity and pasting viscosity. Conclusion: The strengthening effect of the e- lectric field treatment on pullulanase hydrolysis of waxy rice starch mainly affected pullulanase activity, but has no significant effect on the structure of starch.
- Subjects
RICE starch; PULLULANASE; SCANNING electron microscopes; ELECTRIC fields; SURFACE cracks; AMYLOSE
- Publication
Food & Machinery, 2022, Issue 7, p1
- ISSN
1003-5788
- Publication type
Article
- DOI
10.13652/j.spjx.l003.578.2022.90153