Baks Tim, Bruins Marieke E, Matser Ariette M, Janssen Anja E M, Boom Remko M
Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Building number 307 (Biotechnion), Bomenweg 2, 6703 HD, Wageningen, The Netherlands.
J Agric Food Chem. 2008 Jan 23;56(2):488-95. doi: 10.1021/jf072217j. Epub 2007 Dec 21.
Enzymatic hydrolysis of starch can be used to obtain various valuable hydrolyzates with different compositions. The effects of starch pretreatment, enzyme addition point, and hydrolysis conditions on the hydrolyzate composition and reaction rate during wheat starch hydrolysis with alpha-amylase from Bacillus licheniformis were compared. Suspensions of native starch or starch gelatinized at different conditions either with or without enzyme were hydrolyzed. During hydrolysis, the oligosaccharide concentration, the dextrose equivalent, and the enzyme activity were determined. We found that the hydrolyzate composition was affected by the type of starch pretreatment and the enzyme addition point but that it was just minimally affected by the pressure applied during hydrolysis, as long as gelatinization was complete. The differences between hydrolysis of thermally gelatinized, high-pressure gelatinized, and native starch were explained by considering the granule structure and the specific surface area of the granules. These results show that the hydrolyzate composition can be influenced by choosing different process sequences and conditions.
淀粉的酶促水解可用于获得具有不同组成的各种有价值的水解产物。比较了淀粉预处理、酶添加点和水解条件对用解淀粉芽孢杆菌的α-淀粉酶水解小麦淀粉过程中水解产物组成和反应速率的影响。对天然淀粉或在不同条件下糊化的淀粉（有酶或无酶）悬浮液进行水解。在水解过程中，测定了低聚糖浓度、葡萄糖当量和酶活性。我们发现，水解产物的组成受淀粉预处理类型和酶添加点的影响，但只要糊化完全，水解过程中施加的压力对其影响极小。通过考虑颗粒结构和颗粒的比表面积来解释热糊化淀粉、高压糊化淀粉和天然淀粉水解之间的差异。这些结果表明，通过选择不同的工艺顺序和条件，可以影响水解产物的组成。
