Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, Malaysia.
Appl Biochem Biotechnol. 2012 Mar;166(5):1167-82. doi: 10.1007/s12010-011-9502-x. Epub 2011 Dec 28.
The effect of heat treatment below the gelatinization temperature on the susceptibility of corn, mung bean, sago, and potato starches towards granular starch hydrolysis (35°C) was investigated. Starches were hydrolyzed in granular state and after heat treatment (50°C for 30 min) by using granular starch hydrolyzing enzyme for 24 h. Hydrolyzed heat-treated starches showed a significant increase in the percentage of dextrose equivalent compared to native starches, respectively, with corn 53% to 56%, mung bean 36% to 47%, sago 15% to 26%, and potato 12% to 15%. Scanning electron microscopy micrographs showed the presence of more porous granules and surface erosion in heat-treated starch compared to native starch. X-ray analysis showed no changes but with sharper peaks for all the starches, suggested that hydrolysis occurred on the amorphous region. The amylose content and swelling power of heat-treated starches was markedly altered after hydrolysis. Evidently, this enzyme was able to hydrolyze granular starches and heat treatment before hydrolysis significantly increased the degree of hydrolysis.
研究了低于糊化温度的热处理对玉米、绿豆、西米和马铃薯淀粉对颗粒状淀粉水解（35°C）的敏感性的影响。将淀粉在颗粒状态下进行水解，并在热处理（50°C 30 分钟）后，使用颗粒状淀粉水解酶在 24 小时内进行水解。与天然淀粉相比，经热处理的水解淀粉的葡萄糖当量百分比显著增加，玉米为 53%至 56%，绿豆为 36%至 47%，西米为 15%至 26%，马铃薯为 12%至 15%。扫描电子显微镜照片显示，与天然淀粉相比，热处理后的淀粉颗粒具有更多的多孔性和表面侵蚀。X 射线分析表明，所有淀粉的变化不大，但峰更尖锐，表明水解发生在无定形区域。水解后，热处理淀粉的直链淀粉含量和溶胀能力明显改变。显然，这种酶能够水解颗粒状淀粉，并且水解前的热处理显著增加了水解程度。
