DEGRADATION OF STARCH GRANULES BY ALPHA-AMYLASE OF STREPTOMYCES-PRECOX NA-273

被引:24
作者
TAKAYA, T
SUGIMOTO, Y
WAKO, K
FUWA, H
机构
[1] OSAKA CITY UNIV,DEPT FOOD & NUTR,OSAKA 558,JAPAN
[2] NIKKEN CHEM CO LTD,OHMIYA RES LABS,OHMIYA 330,JAPAN
来源
STARKE | 1979年 / 31卷 / 06期
关键词
D O I
10.1002/star.19790310607
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The action of purified α‐amylase of Streptomyces precox NA‐273 on starch granules of normal maize and potato was studied. The hydrolysis was followed by measuring total soluble carbohydrates and glucose released. Patterns of degradation were observed by scanning electron microscopy (SEM). The main soluble product was maltose, small amounts of glucose and higher oligosaccharides were always observed. By SEM, attack started small pits on the surfaces of maize starch granules, pits increased in number and in size, and pores penetrated into the inner portions of the granules toward the center. The enzyme seemed to degrade the inner portion of starch granules better than the well‐known general α‐amylases. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
引用
收藏
页码:205 / 208
页数:4
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