紫红曲生淀粉糖化酶及糯米酯化多孔淀粉的制备研究
|
摘要
多孔淀粉是一种新型的变性淀粉,作为吸附剂,具有高效、无毒、安全等优点,可广泛地应用于食品、日用化工、农业等行业,正逐渐成为一个研究热点。本文以糯米淀粉为原料制备辛烯基琥珀酸糯米酯化淀粉,再利用紫红曲霉发酵生产的生淀粉糖化酶液制备辛烯基琥珀酸糯米酯化多孔淀粉;初步探索了紫红曲霉发酵产生淀粉糖化酶的培养条件,以及糯米淀粉经过适当酯化后再部分酶解制备酯化多孔淀粉的工艺条件,且对酯化多孔淀粉的部分物理化学性质进行了研究,旨在拓展糯米淀粉的深加工方法,也拓宽了变性淀粉的应用范围,为实际生产提供一定的理论依据。主要研究内容和结果如下:
(1)对紫红曲霉菌株液态发酵产生淀粉糖化酶的培养条件进行研究,经正交优化实验初步确定其最适发酵工艺条件为:发酵周期6天,控制培养温度为32-35℃,保持培养基初始pH值为4.5-5.0,接种量控制在12%左右。同时对紫红曲霉菌所产生淀粉酶进行了初步纯化和鉴定,并对其部分酶学性质进行了试验研究,结果表明其最适作用温度为50℃,最适作用pH值为4.5-5.5,在40℃酶活力较稳定,在60℃以上迅速失活。
(2)以紫红曲霉生淀粉糖化酶酶解辛烯基琥珀酸糯米酯化淀粉制备多孔淀粉,并采用中心组合试验设计与响应面分析方法对影响酯化多孔淀粉吸油率的主要因素:反应时间(A)、反应温度(B)、反应pH(C)、淀粉乳浓度(D)和酶液添加量(E)进行了研究。结果表明,吸油率的回归方程为:吸油率=107.03-1.57×A+0.21×B-3.40×C-1.11×D-1.75×E+0.79×A×B+0.20×A×C-3.08×A×D-1.75×A×E+0.45×B×C+0.80×B×D+1.09×B×E-3.85×C×D-1.65×C×E-4.30×D×E+0.25×A~2-3.23×B~2-2.76×C~2-1.54×D~2+0.98×E~2。同时由方差分析可知各因素对吸油率影响的大小顺序为:pH＞酶用量＞反应时间＞淀粉乳浓度＞反应温度。通过响应面的数值最优组合分析得到最佳工艺条件:淀粉乳浓度24.74%,反应时间22.86h,pH 4.17,反应温度47.11℃,酶用量103.56U/g。
(3)对糯米酯化多孔淀粉的部分理化性质进行了研究。实验结果表明:①糯米淀粉经过OSA酯化后,淀粉的峰值粘度(PV)、热糊粘度(HPV)、最终粘度(FPV)和消减值(SB)都呈升高趋势,出峰时间和糊化温度也比原淀粉提前;酯化淀粉经过酶解后,形成的糯米酯化多孔淀粉峰值粘度(PV)、热糊粘度(HPV)和最终粘度(FPV)呈升高趋势;消减值(SB)减小;同酯化淀粉相比,崩解值(BD)、出峰时间变化不大,糊化温度稍微减小;②糯米酯化淀粉经过酶解后,OSA基团仍然存在,且与糯米酯化淀粉相比,单位质量的酯化多孔淀粉含有的OSA基团较多;③通过扫描电镜可以观察到,糯米酯化多孔淀粉经过紫红曲霉淀粉酶水解后,开孔率都比较高,明显形成多孔淀粉,且其比容积比原淀粉和酯化淀粉都有所提高,相比原淀粉和酯化淀粉,经过酶解得到的酯化多孔淀粉吸油率和吸水率都有所提高,且吸水率的提高率大于吸油率。④酯化淀粉和酯化多孔淀粉的乳化稳定性较原淀粉有明显提高,且酯化多孔淀粉的乳化稳定性略优于酯化淀粉。
Porous starch, a new type of modified starch, has various advantages as a kind of absorbent with high efficiency, innocuity and safety. It can be widely used in many industries, including food, dairy industry and agriculture, and is becoming a study hotspot. Waxy rice starch is used as material to prepare for OSA starch, which is used to prepare for porous OSA starch by glucoamylase production by monascus purpureus. The technological conditions of monascus purpureus fermentation, waxy rice starch suitably OSA starch and then partially enzymolysised to prepare porous OSA starch were be researched, also studied on the parts of physical and chemical properties of porous OSA starch. The results of this study were not only good for beneficial the expanding the applications of waxy rice starch, but also beneficial for the promotion of modifying research of porous starch, and provide theory for practice. The main contents and results described as follows:
(1) The liquid fermentation conditions of monascus purpureus strains were be studied, and the optimal fermentation conditions were be determined by orthogonal experiments, the results as follows: the fermentation time was 6 days, fermentation temperature was 32 to 35℃with the initial pH of 4.5 to 5.0, and inoculum size was 12%. At the same time, the monascus glucoamylase was be preliminary purification and identification, and partly enzymatic properties were be studied which showed that the optimum temperature was 50℃, the optimum pH was 4.5 to 5.5, at the 40℃enzyme activity is stable when which rapid inactivation at 60℃.
(2) The glucoamylase from monascus purpureus was used to enzymolysis OSA starch to prepare porous OSA starch. Use central composite design and response surface analysis method study on the major factors: reaction time (A), reaction temperature (B), pH(C), starch suspension (D) and enzyme dosage (E) which influenced on oil adsorption. The result showed that, the regression equation of oil adsorption is: Oil Adsorption = 107.03 -1.57×A+0.21×B-3.40×C-1.11×D-1.75×E+0.79×A×B+0.20×A×C-3.08×A×D-1.75×A×E+0.45×B×C+0.80×B×D+1.09×B×E-3.85×C×D-1.65×C×E-4.30×D×E+0.25×A~2-3.2×3×B~2-2.76×C~2-1.54×D~2+0.98×E~2. The order of major factors which influenced on the oil adsorption is: pH>enzyme dosage>reaction time>starch suspension>reaction temperature. The best technological conditions can be obtained: starch suspension 24.74%, reaction time 22.86h, pH 4.17, reaction temperature 47.11℃, enzyme dosage 103.56U/g.
(3) The partial properties of porous OSA starch were studied. The experimental results showed that:①Compared with the raw starch, the peak viscosity (PV) ,hot paste viscosity (HPV), final viscosity (FPV) and anti-impairment (SB) of OSA starch were increased when the peak time and pasting temperature of starch were advanced, when OSA starch was hydrolysised, the peak viscosity (PV), hot paste viscosity (HPV) and final viscosity (FPV) of porous OSA starch were increased with extinction impairment (SB) reduced. Compared with the OSA starch, the collapse value (BD) and peak time change litter, gelatinization temperature decreased slightly.②After enzymolysised, the OSA group of porous OSA starch still exists, and compared with the OSA starch, porous OSA starch contain more of the OSA group per unit mass.③The SEM photos also showed that the higher hole rate of porous OSA starch which confirm the truth of formation of porous starch clearly. To compared with the original starch and OSA starch, the ratio of volume of porous OSA starch have been improved, and oil absorption and water absorption of porous OSA starch were increased, and the increase in the rate of water than oil.④The emulsifying stability of OSA starch and porous OSA starch significantly better than the original starch, and the emulsifying stability of porous OSA starch better than OSA starch.
(1)对紫红曲霉菌株液态发酵产生淀粉糖化酶的培养条件进行研究,经正交优化实验初步确定其最适发酵工艺条件为:发酵周期6天,控制培养温度为32-35℃,保持培养基初始pH值为4.5-5.0,接种量控制在12%左右。同时对紫红曲霉菌所产生淀粉酶进行了初步纯化和鉴定,并对其部分酶学性质进行了试验研究,结果表明其最适作用温度为50℃,最适作用pH值为4.5-5.5,在40℃酶活力较稳定,在60℃以上迅速失活。
(2)以紫红曲霉生淀粉糖化酶酶解辛烯基琥珀酸糯米酯化淀粉制备多孔淀粉,并采用中心组合试验设计与响应面分析方法对影响酯化多孔淀粉吸油率的主要因素:反应时间(A)、反应温度(B)、反应pH(C)、淀粉乳浓度(D)和酶液添加量(E)进行了研究。结果表明,吸油率的回归方程为:吸油率=107.03-1.57×A+0.21×B-3.40×C-1.11×D-1.75×E+0.79×A×B+0.20×A×C-3.08×A×D-1.75×A×E+0.45×B×C+0.80×B×D+1.09×B×E-3.85×C×D-1.65×C×E-4.30×D×E+0.25×A~2-3.23×B~2-2.76×C~2-1.54×D~2+0.98×E~2。同时由方差分析可知各因素对吸油率影响的大小顺序为:pH＞酶用量＞反应时间＞淀粉乳浓度＞反应温度。通过响应面的数值最优组合分析得到最佳工艺条件:淀粉乳浓度24.74%,反应时间22.86h,pH 4.17,反应温度47.11℃,酶用量103.56U/g。
(3)对糯米酯化多孔淀粉的部分理化性质进行了研究。实验结果表明:①糯米淀粉经过OSA酯化后,淀粉的峰值粘度(PV)、热糊粘度(HPV)、最终粘度(FPV)和消减值(SB)都呈升高趋势,出峰时间和糊化温度也比原淀粉提前;酯化淀粉经过酶解后,形成的糯米酯化多孔淀粉峰值粘度(PV)、热糊粘度(HPV)和最终粘度(FPV)呈升高趋势;消减值(SB)减小;同酯化淀粉相比,崩解值(BD)、出峰时间变化不大,糊化温度稍微减小;②糯米酯化淀粉经过酶解后,OSA基团仍然存在,且与糯米酯化淀粉相比,单位质量的酯化多孔淀粉含有的OSA基团较多;③通过扫描电镜可以观察到,糯米酯化多孔淀粉经过紫红曲霉淀粉酶水解后,开孔率都比较高,明显形成多孔淀粉,且其比容积比原淀粉和酯化淀粉都有所提高,相比原淀粉和酯化淀粉,经过酶解得到的酯化多孔淀粉吸油率和吸水率都有所提高,且吸水率的提高率大于吸油率。④酯化淀粉和酯化多孔淀粉的乳化稳定性较原淀粉有明显提高,且酯化多孔淀粉的乳化稳定性略优于酯化淀粉。
Porous starch, a new type of modified starch, has various advantages as a kind of absorbent with high efficiency, innocuity and safety. It can be widely used in many industries, including food, dairy industry and agriculture, and is becoming a study hotspot. Waxy rice starch is used as material to prepare for OSA starch, which is used to prepare for porous OSA starch by glucoamylase production by monascus purpureus. The technological conditions of monascus purpureus fermentation, waxy rice starch suitably OSA starch and then partially enzymolysised to prepare porous OSA starch were be researched, also studied on the parts of physical and chemical properties of porous OSA starch. The results of this study were not only good for beneficial the expanding the applications of waxy rice starch, but also beneficial for the promotion of modifying research of porous starch, and provide theory for practice. The main contents and results described as follows:
(1) The liquid fermentation conditions of monascus purpureus strains were be studied, and the optimal fermentation conditions were be determined by orthogonal experiments, the results as follows: the fermentation time was 6 days, fermentation temperature was 32 to 35℃with the initial pH of 4.5 to 5.0, and inoculum size was 12%. At the same time, the monascus glucoamylase was be preliminary purification and identification, and partly enzymatic properties were be studied which showed that the optimum temperature was 50℃, the optimum pH was 4.5 to 5.5, at the 40℃enzyme activity is stable when which rapid inactivation at 60℃.
(2) The glucoamylase from monascus purpureus was used to enzymolysis OSA starch to prepare porous OSA starch. Use central composite design and response surface analysis method study on the major factors: reaction time (A), reaction temperature (B), pH(C), starch suspension (D) and enzyme dosage (E) which influenced on oil adsorption. The result showed that, the regression equation of oil adsorption is: Oil Adsorption = 107.03 -1.57×A+0.21×B-3.40×C-1.11×D-1.75×E+0.79×A×B+0.20×A×C-3.08×A×D-1.75×A×E+0.45×B×C+0.80×B×D+1.09×B×E-3.85×C×D-1.65×C×E-4.30×D×E+0.25×A~2-3.2×3×B~2-2.76×C~2-1.54×D~2+0.98×E~2. The order of major factors which influenced on the oil adsorption is: pH>enzyme dosage>reaction time>starch suspension>reaction temperature. The best technological conditions can be obtained: starch suspension 24.74%, reaction time 22.86h, pH 4.17, reaction temperature 47.11℃, enzyme dosage 103.56U/g.
(3) The partial properties of porous OSA starch were studied. The experimental results showed that:①Compared with the raw starch, the peak viscosity (PV) ,hot paste viscosity (HPV), final viscosity (FPV) and anti-impairment (SB) of OSA starch were increased when the peak time and pasting temperature of starch were advanced, when OSA starch was hydrolysised, the peak viscosity (PV), hot paste viscosity (HPV) and final viscosity (FPV) of porous OSA starch were increased with extinction impairment (SB) reduced. Compared with the OSA starch, the collapse value (BD) and peak time change litter, gelatinization temperature decreased slightly.②After enzymolysised, the OSA group of porous OSA starch still exists, and compared with the OSA starch, porous OSA starch contain more of the OSA group per unit mass.③The SEM photos also showed that the higher hole rate of porous OSA starch which confirm the truth of formation of porous starch clearly. To compared with the original starch and OSA starch, the ratio of volume of porous OSA starch have been improved, and oil absorption and water absorption of porous OSA starch were increased, and the increase in the rate of water than oil.④The emulsifying stability of OSA starch and porous OSA starch significantly better than the original starch, and the emulsifying stability of porous OSA starch better than OSA starch.
引文
[1]李钟庆,郭芳.红曲菌的形态与分类学.北京,中国轻工业出版,2003(1):11
[2]郭红珍,杨潞芳.红曲霉的研究进展.学术交流论文.着色剂篇 234-237
[3]Kim JT,Kang SG,Woo JH,Lee JH,et al.Screening and its potential application of lipolytic activity from a marine environment:characterization of a novel esterase from Yarrowialipolytica CL 180.Appl Microbiol Biotechnol.2007,Mar,74(4):820-827
[4]Hiroshi Morita,Yusaku Fujio.Effect of Organic Nitrogen Sources on Raw Starch-Digesting Glucoamylase Production of Rhizopus sp.MKU 40.Starch--Stnrke.Volume 52,Issue1,18-21
[5]二国二郎主编(王薇青等译).淀粉科学手册.北京:轻工业出版社 1990,10:131
[6]肖长清,戚天胜,赵海.生淀粉糖化酶产生菌Aspergillus niger(6#)的分离筛选及其产酶条件应用与环境生物学报,2006,12(1):76-79
[7]中科院微生物所酶结构与功能研究组.红曲霉葡萄糖淀粉酶的研究Ⅰ--提取结晶及性质[J].微生物学报,1976,(16):200-205
[8]中科院微生物所酶结构与功能研究组.红曲霉葡萄糖淀粉酶结晶的电镜观察[J].生物化学与生物物理进展,1978,(10):349-354
[9]王杨声.红曲霉葡萄糖淀粉酶的底物特异性[J].微生物学报,1980,(4):398-406
[10]唐国敏.红曲AS 3.3491葡萄糖淀粉酶生物合成的调节[J].真菌学报,1984,(2):51-62.
[11]唐国敏.红曲AS 3.3491葡萄糖淀粉酶形成的研究[J].微生物学报,1988,(4):319-324
[12]陈小鸽,刘德海,安明理等.红曲霉红曲生理活性物质的研究.饲料与畜牧,2007(4):28-30
[13]#12
[14]姚卫蓉,姚惠源,刘传宁.多孔淀粉的应用[J].粮食与饲料工业,2001,(1):45-47
[15]王炜,赖晓英,吴丽红等.微孔淀粉研究进展与应用[J].粮油与油脂,2005(11):7-9
[16]李婧妍,郭春锋,张守文等.多孔淀粉的研究进展[J].2006,13(1):23-26
[17]Whistler.Subgranular crystalline starch as fat substitute[P].U.S.Patent:5,445,678,1992
[18]周琼,刘雄,周才琼等.交联微孔淀粉的制备[J].食品与发酵工业,2005,30(2):138-141
[19]Masumi K.,Hirotaka H.,Kazumasa S.,et al.Porous carrier,preparation produced therefrom and their production[P].JP 5-112469
[20]Nagata K.,Okamoto H.,Danjo K.Naproxen particle design using porous starch[J].Drug Dev. Ind.Pharm.,2001,27(4):287-296
[21]Yoshio F.,Yokohama J.A.et al.化妆料[P].JP 6-122612
[22]Koujirou N.,Yasunobu E.,Akitomo T.,et al.Production of paper coating liquid[P].JP.Patent:58,169,595,1983
[23]Kunihiko W.Porous starch for corrugated fiberboard adhesive and corrugated fiberboard adhesive [P].JP.Patent:355,683,2000
[24]Tetsuya Yamada,Makoto Hisamatsu,Katsunori Teranishi,et al.Components of the Porous Maize Starch Granule Prepared by Amylase Treatment.starch/starke,1995,47(9):358-361
[25]姚卫蓉,姚惠源.醇变性糊化灿米粉的研究[J].粮食与饲料工业,2000,(6):41-45
[26]Jingan Zhao,Michael A.Madson,and Roy L.Whistler.Cavities in Porous Corn Starch Provide a Large Storage Space.Cereal Chem,1996,73(3):379-380
[27]许丽娜,董海洲,张绪霞等.多孔淀粉制备及开发前景[J].粮油与油脂,2007,(2):18-20
[28]姚卫蓉.多孔淀粉的制备及应用的研究.无锡:无锡轻工大学博士学位论文,2002
[29]冼雪芬,陈穗,何松.酶制剂在淀粉加工中的应用[J].广州食品工科技,15(3):56-59
[30]刘雄,阚建全,陈宗道等.酸法制备微孔淀粉的技术[J].中国商办工业,2003,(1):43-45
[31]Franco C.M.L.,Ciacco C.F.Factors that affect the enzymatic,degradation of natural starch granules effect of the size of the granules[J].Starch,1992,44(11):422-426
[32]徐忠,缪铭,李丽莎.酶法制备多孔玉米淀粉的影响因素研究[J].中国粮油学报,2006,21(3):63-68
[33]严聃.大米多孔淀粉的制备及其性质的研究[D].湖南:湖南农业大学,2006
[34]姚卫蓉.多孔淀粉的制备及应用的研究.无锡:无锡轻工大学博士学位论文,2002
[35]徐玲,汪秋宽,史永富.复合酶解法制备多孔淀粉的工艺研究[J].现代食品科技,2007,23(2):54-56
[36]林祖申.米曲霉制曲过程中酶活性变化及其工艺优化[J].中国酿造,2007,5:56-59
[37]索江华,黄现青,郭爽等.红曲霉及其主要产物[J].郑州牧业工程高等专科学校学报,2006,26(1):21-23
[38]Shinsaku HAYASHIDA,koichi NAKAHARA,Werasit KANLAYAKRIT,et al.Characteris -tics and Function of Raw-Starch-affinity Site on Aspergillus awamon var Kawachi Gluco -amylase I Molecule[J]Agric BiolChem 1989,53(1):143-149
[39]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学,2005
[40]Fannon J.E.,Hauber R.J.,et al.Surface pores of starch granules[J].Cereal Chem,1992,(3):284-288
[41]朱蓓.生淀粉酶产生菌的选育[D].无锡:无锡轻工大学,1995
[42]深井洋一,高木悦子,小林昭一.酵素处理にょゐ米淀粉粒の特性改变.淀粉科学(日),1993,40(3):263-269
[43]Leach H.W.,Schoch T.J.Structure of the starch granule Ⅱ:Action of various amylases on granular starches[J].Cereal Chem.1961(38):34-36
[44]Zhao J.,Madson M.A.,Whistler R.L.Cavities in porous corn starch provide a large storage space [J].Cereal Chem,1996,73(3):379-380
[45]姚卫蓉,姚惠源.多孔淀粉概述[J].粮食与饲料工业,2004(3):25-27
[46]胡霞.粳米多孔淀粉和变性淀粉的制备与应用[D].无锡:江南大学,2006
[47]林江涛,刘国琴.微孔变性淀粉的研究[J].郑州粮食学院学报,1999,20(4):45-50
[48]秋原滋子,西山浩二,藤野春美等.马铃薯淀粉に及ぼず超音波照射の影响.淀粉科学(日),1984,31(3):127-133
[49]王立,姚惠源.大米淀粉生产、性质及其应用[J].食品与油脂,2004,(7):4-7
[50]黄强,李琳,罗兴发.淀粉疏水改性研究[J].粮食与饲料工业,2006,4:28-29
[51]张燕萍.变性淀粉生产与应用[M].北京:化学工业出版社,2001,8-9.115-117
[52]Shogren R L,Viswanathan A,Felker F,et al.Distribution of octenyl succinic groups in octenyl succinic anhydride modified waxy maize starch[J].Starch,2000,52:196-204
[53]Fang J M,Fouder P A,Tomkinson T,et al.The preparation and characterisation of a series of chemically modified potato starches[J].Carbohydration Polymers,2002,47:245-252
[54]黄强,杨连生.烯基琥珀酸酯化淀粉制备及其在食品工业应用[J].粮食与油脂,2000,5:28-30
[55]Wurzburg,O.B.Modified starch:properties and uses[M].Boca Raton FL:CRC press,1986,1:31-49
[56]胡飞,孟繁世等.辛烯基琥珀酸酯化淀粉的流变性质(I).无锡轻工大学学报,2004,(23)3:27-29
[57]夏风清,邬应龙,卞希良.丁二酸糯玉米酯化淀粉的制备以及性质的研究[J].粮食与饲料工业,2006,4:19-21
[58]柳志强,平立凤,李胤等.辛烯基琥珀酸酯化淀粉的制备及其酶法降解的研究.食品科学.2007,28,(9):110-114
[59]Shariffa,Y.N.,A.A.Karima,A.Fazilah et al.Enzymatic hydrolysis of granular native and mildly heattreated tapioca and sweet potato starches at subgelatinization temperature.Food Hydroco -lloids2009,23(1):434-440
[60]Femanda Onofre,Ya-Jane Wang,Andronikos Mauromoustakos et al.Effects of structure and modification on sustained release properties of starches.Carbohydrate Polymers.2009,76(4):541-547
[61]卞希良,邬应龙,夏凤清.淀粉糊凝沉特性的研究[J].粮油食品科技,2005,13(6):46-48
[62]张纪忠.微生物分类学[M].上海:复旦大学出版社,1990
[63]Endo A,Monacolin K.A new hypochelesterdemic agent produced by a monascus species[J],anti -biotics,1979,32:852-854
[64]傅金全.中国红曲及其实用技术.北京:中国轻工业出版社,1997
[65]Bao J.,Xing J.,Phillips D.L.et al.Physical properties of octenyl succinic anhydride modified rice,wheat,and potato starches[J].Food Chem.,2003,51(8):2283-2287
[66]黄淑霞,吴晓莉,尹卓容.PEG/(NH4)_2SO_4双水相体系提取和纯化糖化酶.酿酒科技.2006,2:24-25
[67]杜学敏,武金霞,张贺迎等.双水相提取糖化酶的研究.中国酿造.2007,1:7-9
[68]汪家政,范明.蛋白质技术手册.北京:科学出版社,2000
[69]王丽丽.α-淀粉酶产生菌的平板筛选法的研究与改进[J].河北轻化工学院学报,1998,19(2):33-36
[70]李夏兰,王丽娜.用PEG4000/(NH4)_2SO_4两水相从全醪液萃取糖化酶[J].华侨大学学报(自然科学版),1999,20(1):84-88
[71]李夏兰,王丽娜.用PEG4000/(NH4)_2SO_4双水相体系萃取糖化酶[J];华侨大学学报(自然科学版),1996,17(4):407-410
[72]何秉旺,郭君,方一澄等.产葡萄糖淀粉酶的红曲霉的筛选及其发酵条件的研究.微生物学报,1973,13(2):142-150
[73]邵伟,谈玉,唐明等.红曲霉产淀粉酶特性研究[J].中国酿造,2006(07):25-27
[74]Jeon Y.S.,Viswanathan A.,Gross R..Studies of starch esterification:reactions with alkenyl succinates in acqueous slurry systems[J].Starch,1999,51(2-3):90-93
[75]卞希良.辛烯基琥珀酸糯米酯化淀粉的制备及其性质研究[D].四川:四川农业大学,2006
[76]郑茂强,张燕萍,鲁云霞.辛烯基琥珀酸酯化淀粉的制备工艺研究[J].食品科技,2002,(9):28-29
[77]郑茂强.辛烯基琥珀酸木薯淀粉的制备、性质以及应用的研究[D].无锡:江南大学,2002.
[78]姚卫蓉,姚惠源.多孔淀粉的研究Ⅰ---酶和原料粒度对形成多孔淀粉的影响[J].中国粮油学报,2001,(1):36-39
[79]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学硕士论文,2005
[80]汪树生.多孔质淀粉制备及性质研究[D].长春:吉林农业大学,2002
[81]Marshall J J.Mechanism of saccharide polymerization and depoly merization[M].New York:Academic Press,1980:73-100
[82]Leach H W,T J Schoch.Structure of the starch granul:Action of various on granular starches [J].Cereal Chem.,1961,38:34
[83]付陈梅,阚建全.微孔淀粉的制备性质及应用[J].食品与机械,2003,(3):11-13
[84]林江涛,刘国琴,钟洁明等.微孔变性淀粉的研究[J].郑州粮食学院学报,1999,20(4):45-50
[85]姚卫蓉,姚惠源.多孔淀粉研究Ⅱ淀粉开孔后的物性变化[J].中国粮油学报,2005,20(1):17-21
[86]Bao J.,Xing J.,Phillips D.L.et al.Physical properties of octenyl succinic anhydride modified rice,wheat,and potato starches[J].Food Chem.,2003,51(8):2283-2287
[87]刘惠君.羟丙基直链扩增、蜡性和正常玉米淀粉功能性质的研究[J].中国粮油学报,1998,13(1):16-20
[88]Wu,Y.S,Seib,P.A.Acetylated and hydroxypropylated and distarchphosphates from waxy barley:Paste properties and free-thaw stability[J].Cereal Chemistry,1990,67(2):202-208
[89]M.K.Dubois,K.A.Gilles,J.K.Hamilton,R.A.Rebers,and F.Smith:Colorimetric Method for Determination of Sugars and Related Substances.Anal.Chem.28(1956),350-356
[90]张燕萍,刘秋育.变性淀粉作微腔囊壁材研究初探[J].淀粉与淀粉糖,1997(4):17-19
[91]李坤兰.烷基多苷与其它表面活性剂的泡沫性能研究[D].广州:华南理工大学,2001
[92]Shogren RL.Viswanathan A.Felker F Distribution of octenyl succinate groups in octenyl succinic anhydride modified waxy maize starch.Starch/St(a|¨)rke 2000,52:196-204
[93]苏东民,金华丽,任顺成等.微孔性变性淀粉吸附性质的研究[J],2000,21(2):24-27
[94]曾洁,李新,高海燕.酶解和发酵对交联淀粉应用性质的影响[J].中国粮油学报,2004,19(5):29-31
[95]Carlyle G.,Caldwell et al.U.S.Patent 2,1949,-661,-349
[96]曾洁,高海燕,李新华.酶解对氧化淀粉应用性质的影响[J].食品工业科技,2003,24(12):29-31
[2]郭红珍,杨潞芳.红曲霉的研究进展.学术交流论文.着色剂篇 234-237
[3]Kim JT,Kang SG,Woo JH,Lee JH,et al.Screening and its potential application of lipolytic activity from a marine environment:characterization of a novel esterase from Yarrowialipolytica CL 180.Appl Microbiol Biotechnol.2007,Mar,74(4):820-827
[4]Hiroshi Morita,Yusaku Fujio.Effect of Organic Nitrogen Sources on Raw Starch-Digesting Glucoamylase Production of Rhizopus sp.MKU 40.Starch--Stnrke.Volume 52,Issue1,18-21
[5]二国二郎主编(王薇青等译).淀粉科学手册.北京:轻工业出版社 1990,10:131
[6]肖长清,戚天胜,赵海.生淀粉糖化酶产生菌Aspergillus niger(6#)的分离筛选及其产酶条件应用与环境生物学报,2006,12(1):76-79
[7]中科院微生物所酶结构与功能研究组.红曲霉葡萄糖淀粉酶的研究Ⅰ--提取结晶及性质[J].微生物学报,1976,(16):200-205
[8]中科院微生物所酶结构与功能研究组.红曲霉葡萄糖淀粉酶结晶的电镜观察[J].生物化学与生物物理进展,1978,(10):349-354
[9]王杨声.红曲霉葡萄糖淀粉酶的底物特异性[J].微生物学报,1980,(4):398-406
[10]唐国敏.红曲AS 3.3491葡萄糖淀粉酶生物合成的调节[J].真菌学报,1984,(2):51-62.
[11]唐国敏.红曲AS 3.3491葡萄糖淀粉酶形成的研究[J].微生物学报,1988,(4):319-324
[12]陈小鸽,刘德海,安明理等.红曲霉红曲生理活性物质的研究.饲料与畜牧,2007(4):28-30
[13]#12
[14]姚卫蓉,姚惠源,刘传宁.多孔淀粉的应用[J].粮食与饲料工业,2001,(1):45-47
[15]王炜,赖晓英,吴丽红等.微孔淀粉研究进展与应用[J].粮油与油脂,2005(11):7-9
[16]李婧妍,郭春锋,张守文等.多孔淀粉的研究进展[J].2006,13(1):23-26
[17]Whistler.Subgranular crystalline starch as fat substitute[P].U.S.Patent:5,445,678,1992
[18]周琼,刘雄,周才琼等.交联微孔淀粉的制备[J].食品与发酵工业,2005,30(2):138-141
[19]Masumi K.,Hirotaka H.,Kazumasa S.,et al.Porous carrier,preparation produced therefrom and their production[P].JP 5-112469
[20]Nagata K.,Okamoto H.,Danjo K.Naproxen particle design using porous starch[J].Drug Dev. Ind.Pharm.,2001,27(4):287-296
[21]Yoshio F.,Yokohama J.A.et al.化妆料[P].JP 6-122612
[22]Koujirou N.,Yasunobu E.,Akitomo T.,et al.Production of paper coating liquid[P].JP.Patent:58,169,595,1983
[23]Kunihiko W.Porous starch for corrugated fiberboard adhesive and corrugated fiberboard adhesive [P].JP.Patent:355,683,2000
[24]Tetsuya Yamada,Makoto Hisamatsu,Katsunori Teranishi,et al.Components of the Porous Maize Starch Granule Prepared by Amylase Treatment.starch/starke,1995,47(9):358-361
[25]姚卫蓉,姚惠源.醇变性糊化灿米粉的研究[J].粮食与饲料工业,2000,(6):41-45
[26]Jingan Zhao,Michael A.Madson,and Roy L.Whistler.Cavities in Porous Corn Starch Provide a Large Storage Space.Cereal Chem,1996,73(3):379-380
[27]许丽娜,董海洲,张绪霞等.多孔淀粉制备及开发前景[J].粮油与油脂,2007,(2):18-20
[28]姚卫蓉.多孔淀粉的制备及应用的研究.无锡:无锡轻工大学博士学位论文,2002
[29]冼雪芬,陈穗,何松.酶制剂在淀粉加工中的应用[J].广州食品工科技,15(3):56-59
[30]刘雄,阚建全,陈宗道等.酸法制备微孔淀粉的技术[J].中国商办工业,2003,(1):43-45
[31]Franco C.M.L.,Ciacco C.F.Factors that affect the enzymatic,degradation of natural starch granules effect of the size of the granules[J].Starch,1992,44(11):422-426
[32]徐忠,缪铭,李丽莎.酶法制备多孔玉米淀粉的影响因素研究[J].中国粮油学报,2006,21(3):63-68
[33]严聃.大米多孔淀粉的制备及其性质的研究[D].湖南:湖南农业大学,2006
[34]姚卫蓉.多孔淀粉的制备及应用的研究.无锡:无锡轻工大学博士学位论文,2002
[35]徐玲,汪秋宽,史永富.复合酶解法制备多孔淀粉的工艺研究[J].现代食品科技,2007,23(2):54-56
[36]林祖申.米曲霉制曲过程中酶活性变化及其工艺优化[J].中国酿造,2007,5:56-59
[37]索江华,黄现青,郭爽等.红曲霉及其主要产物[J].郑州牧业工程高等专科学校学报,2006,26(1):21-23
[38]Shinsaku HAYASHIDA,koichi NAKAHARA,Werasit KANLAYAKRIT,et al.Characteris -tics and Function of Raw-Starch-affinity Site on Aspergillus awamon var Kawachi Gluco -amylase I Molecule[J]Agric BiolChem 1989,53(1):143-149
[39]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学,2005
[40]Fannon J.E.,Hauber R.J.,et al.Surface pores of starch granules[J].Cereal Chem,1992,(3):284-288
[41]朱蓓.生淀粉酶产生菌的选育[D].无锡:无锡轻工大学,1995
[42]深井洋一,高木悦子,小林昭一.酵素处理にょゐ米淀粉粒の特性改变.淀粉科学(日),1993,40(3):263-269
[43]Leach H.W.,Schoch T.J.Structure of the starch granule Ⅱ:Action of various amylases on granular starches[J].Cereal Chem.1961(38):34-36
[44]Zhao J.,Madson M.A.,Whistler R.L.Cavities in porous corn starch provide a large storage space [J].Cereal Chem,1996,73(3):379-380
[45]姚卫蓉,姚惠源.多孔淀粉概述[J].粮食与饲料工业,2004(3):25-27
[46]胡霞.粳米多孔淀粉和变性淀粉的制备与应用[D].无锡:江南大学,2006
[47]林江涛,刘国琴.微孔变性淀粉的研究[J].郑州粮食学院学报,1999,20(4):45-50
[48]秋原滋子,西山浩二,藤野春美等.马铃薯淀粉に及ぼず超音波照射の影响.淀粉科学(日),1984,31(3):127-133
[49]王立,姚惠源.大米淀粉生产、性质及其应用[J].食品与油脂,2004,(7):4-7
[50]黄强,李琳,罗兴发.淀粉疏水改性研究[J].粮食与饲料工业,2006,4:28-29
[51]张燕萍.变性淀粉生产与应用[M].北京:化学工业出版社,2001,8-9.115-117
[52]Shogren R L,Viswanathan A,Felker F,et al.Distribution of octenyl succinic groups in octenyl succinic anhydride modified waxy maize starch[J].Starch,2000,52:196-204
[53]Fang J M,Fouder P A,Tomkinson T,et al.The preparation and characterisation of a series of chemically modified potato starches[J].Carbohydration Polymers,2002,47:245-252
[54]黄强,杨连生.烯基琥珀酸酯化淀粉制备及其在食品工业应用[J].粮食与油脂,2000,5:28-30
[55]Wurzburg,O.B.Modified starch:properties and uses[M].Boca Raton FL:CRC press,1986,1:31-49
[56]胡飞,孟繁世等.辛烯基琥珀酸酯化淀粉的流变性质(I).无锡轻工大学学报,2004,(23)3:27-29
[57]夏风清,邬应龙,卞希良.丁二酸糯玉米酯化淀粉的制备以及性质的研究[J].粮食与饲料工业,2006,4:19-21
[58]柳志强,平立凤,李胤等.辛烯基琥珀酸酯化淀粉的制备及其酶法降解的研究.食品科学.2007,28,(9):110-114
[59]Shariffa,Y.N.,A.A.Karima,A.Fazilah et al.Enzymatic hydrolysis of granular native and mildly heattreated tapioca and sweet potato starches at subgelatinization temperature.Food Hydroco -lloids2009,23(1):434-440
[60]Femanda Onofre,Ya-Jane Wang,Andronikos Mauromoustakos et al.Effects of structure and modification on sustained release properties of starches.Carbohydrate Polymers.2009,76(4):541-547
[61]卞希良,邬应龙,夏凤清.淀粉糊凝沉特性的研究[J].粮油食品科技,2005,13(6):46-48
[62]张纪忠.微生物分类学[M].上海:复旦大学出版社,1990
[63]Endo A,Monacolin K.A new hypochelesterdemic agent produced by a monascus species[J],anti -biotics,1979,32:852-854
[64]傅金全.中国红曲及其实用技术.北京:中国轻工业出版社,1997
[65]Bao J.,Xing J.,Phillips D.L.et al.Physical properties of octenyl succinic anhydride modified rice,wheat,and potato starches[J].Food Chem.,2003,51(8):2283-2287
[66]黄淑霞,吴晓莉,尹卓容.PEG/(NH4)_2SO_4双水相体系提取和纯化糖化酶.酿酒科技.2006,2:24-25
[67]杜学敏,武金霞,张贺迎等.双水相提取糖化酶的研究.中国酿造.2007,1:7-9
[68]汪家政,范明.蛋白质技术手册.北京:科学出版社,2000
[69]王丽丽.α-淀粉酶产生菌的平板筛选法的研究与改进[J].河北轻化工学院学报,1998,19(2):33-36
[70]李夏兰,王丽娜.用PEG4000/(NH4)_2SO_4两水相从全醪液萃取糖化酶[J].华侨大学学报(自然科学版),1999,20(1):84-88
[71]李夏兰,王丽娜.用PEG4000/(NH4)_2SO_4双水相体系萃取糖化酶[J];华侨大学学报(自然科学版),1996,17(4):407-410
[72]何秉旺,郭君,方一澄等.产葡萄糖淀粉酶的红曲霉的筛选及其发酵条件的研究.微生物学报,1973,13(2):142-150
[73]邵伟,谈玉,唐明等.红曲霉产淀粉酶特性研究[J].中国酿造,2006(07):25-27
[74]Jeon Y.S.,Viswanathan A.,Gross R..Studies of starch esterification:reactions with alkenyl succinates in acqueous slurry systems[J].Starch,1999,51(2-3):90-93
[75]卞希良.辛烯基琥珀酸糯米酯化淀粉的制备及其性质研究[D].四川:四川农业大学,2006
[76]郑茂强,张燕萍,鲁云霞.辛烯基琥珀酸酯化淀粉的制备工艺研究[J].食品科技,2002,(9):28-29
[77]郑茂强.辛烯基琥珀酸木薯淀粉的制备、性质以及应用的研究[D].无锡:江南大学,2002.
[78]姚卫蓉,姚惠源.多孔淀粉的研究Ⅰ---酶和原料粒度对形成多孔淀粉的影响[J].中国粮油学报,2001,(1):36-39
[79]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学硕士论文,2005
[80]汪树生.多孔质淀粉制备及性质研究[D].长春:吉林农业大学,2002
[81]Marshall J J.Mechanism of saccharide polymerization and depoly merization[M].New York:Academic Press,1980:73-100
[82]Leach H W,T J Schoch.Structure of the starch granul:Action of various on granular starches [J].Cereal Chem.,1961,38:34
[83]付陈梅,阚建全.微孔淀粉的制备性质及应用[J].食品与机械,2003,(3):11-13
[84]林江涛,刘国琴,钟洁明等.微孔变性淀粉的研究[J].郑州粮食学院学报,1999,20(4):45-50
[85]姚卫蓉,姚惠源.多孔淀粉研究Ⅱ淀粉开孔后的物性变化[J].中国粮油学报,2005,20(1):17-21
[86]Bao J.,Xing J.,Phillips D.L.et al.Physical properties of octenyl succinic anhydride modified rice,wheat,and potato starches[J].Food Chem.,2003,51(8):2283-2287
[87]刘惠君.羟丙基直链扩增、蜡性和正常玉米淀粉功能性质的研究[J].中国粮油学报,1998,13(1):16-20
[88]Wu,Y.S,Seib,P.A.Acetylated and hydroxypropylated and distarchphosphates from waxy barley:Paste properties and free-thaw stability[J].Cereal Chemistry,1990,67(2):202-208
[89]M.K.Dubois,K.A.Gilles,J.K.Hamilton,R.A.Rebers,and F.Smith:Colorimetric Method for Determination of Sugars and Related Substances.Anal.Chem.28(1956),350-356
[90]张燕萍,刘秋育.变性淀粉作微腔囊壁材研究初探[J].淀粉与淀粉糖,1997(4):17-19
[91]李坤兰.烷基多苷与其它表面活性剂的泡沫性能研究[D].广州:华南理工大学,2001
[92]Shogren RL.Viswanathan A.Felker F Distribution of octenyl succinate groups in octenyl succinic anhydride modified waxy maize starch.Starch/St(a|¨)rke 2000,52:196-204
[93]苏东民,金华丽,任顺成等.微孔性变性淀粉吸附性质的研究[J],2000,21(2):24-27
[94]曾洁,李新,高海燕.酶解和发酵对交联淀粉应用性质的影响[J].中国粮油学报,2004,19(5):29-31
[95]Carlyle G.,Caldwell et al.U.S.Patent 2,1949,-661,-349
[96]曾洁,高海燕,李新华.酶解对氧化淀粉应用性质的影响[J].食品工业科技,2003,24(12):29-31