| 用酶分解法研究淀粉糊化 |
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| 引用本文： | 郑长义,殷捷.用酶分解法研究淀粉糊化[J].化学研究与应用,1991(1). |
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| 作者姓名： | 郑长义 殷捷 |
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| 作者单位： | 四川大学化学系，四川大学化学系 成都 610064，成都 610064 |
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| 摘 要： | 本文用酶分解法对土豆、甘薯和玉米三种淀粉,在不同条件下的糊化作了研究。得出了三种淀粉开始和完全糊化的温度和时间;测定了糊化反应的动力学,并从糊化温度与反应速度常数的关系,计算了各种淀粉糊化的活化能,还根据Vant Hoff公式计算了三种淀粉糊化的有效热焓变化。
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| 关 键 词： | 聚乙烯醇 α—淀粉酶 葡萄糖酶 糊化 固定化增殖细胞 |
STUDIES ON STARCH GELATINIZATION BY ENZYMIC DIGESTION METHOD |
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| Zheng Changyi,Ying Jie.STUDIES ON STARCH GELATINIZATION BY ENZYMIC DIGESTION METHOD[J].Chemical Research and Application,1991(1). |
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| Authors: | Zheng Changyi Ying Jie |
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| Institution: | Zheng Changyi,Ying Jie Department of Chemistry,Sichuan University Chengdu 610064 |
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| Abstract: | The gelatinization processes of potato, sweet potato and cron starch were studied at different conditions by an enzymic digestion method using glucoamylase and x amylase. It was found that full gelatinization of three starches occurred at temperature and time. The kinetics of starches gelatinization were measured. From the temperature dependence on the rate constants the activa- tion energies were calculated. The change of effective enthalpy of gelatinization for three kinds of starch have been calculated by Vant Hoff equation. |
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