Kim J C, Kong B W, Kim M J, Lee S H
School of Food and Life Science, Inje University, Gimhae, Gyeongnam 621-749, Republic of Korea.
J Food Sci. 2008 Nov;73(9):C621-4. doi: 10.1111/j.1750-3841.2008.00944.x.
Initial stage of hydrolysis of native starch granules with various amylolytic enzymes, alpha-amylase from Bacillus subtilis, glucoamylase I (GA-I) and II (GA-II) from Aspergillus niger, and beta-amylase from sweet potato showed that the reaction was apparently affected by a specific surface area of the starch granules. The ratios of the reciprocal of initial velocity of each amylolytic hydrolysis for native potato and maize starch to that for rice with the amylolytic enzymes were nearly equivalent to the ratio of surface area per mass of the 2 starch granules to that of rice, that is, 6.94 and 2.25, respectively. Thus, the reciprocal of initial velocity of each enzymatic hydrolysis as expressed in a Lineweaver-Burk plot was a linear function of the reciprocal of surface area for each starch granule. As a result, it is concluded that amylolytic hydrolysis of native starch granules is governed by the specific surface area, not by the mass concentration, of each granule.
用各种淀粉分解酶对天然淀粉颗粒进行水解的初始阶段，这些酶包括枯草芽孢杆菌的α-淀粉酶、黑曲霉的糖化酶I（GA-I）和II（GA-II）以及甘薯的β-淀粉酶，结果表明该反应明显受到淀粉颗粒比表面积的影响。对于天然马铃薯和玉米淀粉，每种淀粉分解酶水解的初始速度倒数与大米的相应比值，几乎等同于这两种淀粉颗粒单位质量的表面积与大米的比值，即分别为6.94和2.25。因此，在Lineweaver-Burk图中表示的每种酶促水解初始速度的倒数是每个淀粉颗粒表面积倒数的线性函数。结果得出结论，天然淀粉颗粒的淀粉分解水解受每个颗粒的比表面积而非质量浓度的控制。
