糖原分支酶
吸附
直链淀粉
支化(高分子化学)
淀粉
糖基转移酶
淀粉酶
化学工程
化学
多孔性
结晶度
酶
马铃薯淀粉
色谱法
生物化学
有机化学
结晶学
工程类
糖原合酶
作者
Li Guo,Jiahao Li,Yifan Gui,Yongchun Zhu,Bin Yu,Congping Tan,Yishan Fang,Bo Cui
标识
DOI:10.1016/j.ijbiomac.2020.07.323
摘要
To explore an effective enzyme combination instead of a common enzyme method, sequential α-amylase and glucoamylase, a method of sequential glycosyltransferase and branching enzyme was chosen to compare the macroscopic features, structure characteristics, porosity characteristics and adsorption quantity of potato, corn, wheat and sweet potato starches. The results indicated that after enzyme treatment, the relative crystallinity of potato, corn, wheat and sweet potato starches increased. Moreover, amylose levels decreased, while pore size and volume, and specific surface area increased after sequential glycosyltransferase and branching enzyme. In terms of pore size, sequential α-amylase and glucoamylase produced abundant mesopores (2–50 nm), whereas sequential glycosyltransferase and branching enzyme developed much more macropores (>50 nm). The adsorption quantities of the starch obtained with sequential glycosyltransferase and branching enzyme were about 2 folds higher than that of the starch obtained with sequential α-amylase and glucoamylase. Therefore, the sequential glycosyltransferase and branching enzyme may be an ideal method to create porous starch as a desirable green adsorbent for industries.
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