烘烤过程中非晶颗粒态烟草淀粉微生物降解特性

目的:研究烘烤过程中非晶颗粒态烟草淀粉微生物降解和淀粉颗粒结构的变化,为优化烘烤工艺提供理论依据。方法:采用河南农业大学设计的电热式温湿自控密集烤烟箱以及光学显微分析方法,以烟草淀粉为参照,对烘烤过程中非晶颗粒态烟草淀粉在微生物作用下的降解进行了观察和研究。结果:在烘烤过程高温高湿条件及微生物作用下,从淀粉颗粒的爆裂孔开始,沿着淀粉颗粒爆裂孔逐步深入,直至最后将淀粉颗粒完全降解,而原淀粉颗粒具有致密的结晶结构,淀粉颗粒表面没有明显的孔洞。结论:因此在相同的烘烤条件下,生物降解性导致淀粉含量要远远高于非晶颗粒态淀粉。

Study on Degradative Characteristics of Tobacco Starch with Non-crystallized Granule State by Microorganisms during Flue-curing

【Objective】The changes of degradative characteristics of tobacco starch with non-crystallized granule state and structure of tobacco starch at different stages during flue-curing were studied in order to provide theoretical basis for the optimization of flue-curing technology.【Method】Using the optical microscope analytical method and the electrically-heated flue-curing barn designed and made by Henan Agricultural University,the degradative process of tobacco starch with non-crystallized granule state by microorganisms was investigated in detail.【Result】The results showed that under the conditions of high temperature,high humidity and microorganisms,the degradation of tobacco starch began in the cracking hole of starch granules,then the starch granules were gradually degraded by the microorganisms along the cracking hole,and disappeared eventually.【Conclusion】For native tobacco starch with compact crystallized structure without holes on the surface of starch granules,the degradative activity of microorganisms was much higher than that for tobacco starch with non-crystallized granule state.