以6种不同来源的淀粉为研究对象,分析了淀粉分子结构对其α-淀粉酶酶解性能的影响。结果表明,α-淀粉酶酶解直链淀粉的效率要低于支链淀粉,且直链淀粉含量并非导致淀粉酶解性能差异的主要因素;支链淀粉的链长分布对α-淀粉酶酶解效率有较大影响,其平均链长与α-淀粉酶酶解效率的线性相关性显著。

Starches from 6 botanical species varies greatly in molecular structures.The effects of their structure on the rate of α-amylase hydrolysis were studied.The results showed that the α-amylase hydrolysis rate of amylose was lower than that of amylopectin and amylose content was not the main factor affected α-amylase hydrolysis rate.Amylopectin had a greater impact on the rate of α-amylase hydrolysis.The correlation between the rate of α-amylase hydrolysis and amylopectin average chain length was significant.