高压对甘薯（Ipomoea batatas）块根中淀粉糖化的影响。

Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas).

作者信息

Shigematsu Toru, Furukawa Naho, Takaoka Ryo, Hayashi Mayumi, Sasao Shoji, Ueno Shigeaki, Nakajima Kanako, Kido Miyuki, Nomura Kazuki, Iguchi Akinori

机构信息

Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashijima, Akiha-ku, Niigata 956-8603, Japan.

出版信息

Biophys Chem. 2017 Dec;231:105-110. doi: 10.1016/j.bpc.2017.04.012. Epub 2017 May 1.

DOI:10.1016/j.bpc.2017.04.012

PMID:28506613

Abstract

We analyzed the effect of high hydrostatic pressure (HHP) treatment on reducing sugar production in the tuberous root of sweet potato (Ipomoea batatas), based on pressure-gelatinization of starch and subsequent saccharification by internal amylases. HHP treatment at up to 600MPa at ambient temperature for 10min did not apparently affect the reducing sugar concentration in tuberous root. However, HHP treatment at 100 to 500MPa and 60°C or 70°C for 10min increased reducing sugar concentration as both the pressure and temperature increased. The reducing sugar concentration after HHP treatment at 500MPa and 70°C for 10min was roughly comparable to that of the thermal treatment control (80°C for 10min under atmospheric pressure). HHP treatment enabled the gelatinization and enzymatic saccharification of starch in the tuberous root of sweet potato, at a lower temperature than required by thermal treatment at atmospheric pressure.

摘要

基于淀粉的压力糊化及随后内部淀粉酶的糖化作用，我们分析了高静水压（HHP）处理对甘薯（Ipomoea batatas）块根中还原糖生成的影响。在环境温度下以高达600MPa的压力处理10分钟，对块根中的还原糖浓度没有明显影响。然而，在100至500MPa以及60°C或70°C的条件下进行10分钟的HHP处理，随着压力和温度的升高，还原糖浓度增加。在500MPa和70°C下进行10分钟的HHP处理后的还原糖浓度与热处理对照（在大气压下80°C处理10分钟）大致相当。HHP处理能够在比大气压下热处理所需温度更低的条件下，使甘薯块根中的淀粉糊化并进行酶促糖化。