双波长法测定常用淀粉原料中直链淀粉、支链淀粉及总淀粉含量

建立了双波长法测定常用淀粉原料中直链淀粉、支链淀粉和总淀粉含量的方法。按照双波长测定的等吸收点作图法确定2种淀粉的测定波长和参比波长,直链淀粉的测定波长分别为630、480 nm,支链淀粉的测定波长分别为550、735 nm。结果表明,直链淀粉浓度在0~36 μg/mL、支链淀粉浓度在40~100 μg/mL范围内线性关系良好,符合比耳定律,具有较高的精确度和准确度。常用淀粉原料的总淀粉含量在66.51%~83.65%,其中绿豆淀粉和豌豆淀粉的直链淀粉含量比明显高于其他淀粉原料;糯米粉中的支链淀粉含量最高,其直链淀粉含量过低,导致吸光值太小而检测不出。     

Studies on amylase inhibitors in some Egyptian legume seeds

Amylase inhibitor activity was determined in four legume seeds which are widely consumed in Egypt. The effect of dehulling, heat treatment, soaking and germination were also assessed. The results showed that faba bean contained the highest activity of amylase inhibitor followed by cowpea, lentils, then chickpea. Dehulling resulted in raising the amylase inhibitor activities in all samples investigated, while heat treatment and cooking lowered it. Soaking for 10 h and germination eliminated completely the inhibitor from all samples.     

甘薯微孔淀粉的制备技术及吸附性能的研究

用淀粉糖化酶、α-淀粉酶、普鲁兰酶水解甘薯淀粉制备一种具有吸附功能的微孔淀粉载体。研究表明,淀粉糖化酶对生甘薯淀粉作用力最强;淀粉糖化酶水解制备甘薯微孔淀粉的最佳工艺条件是：温度45℃,pH值4,酶用量为1％,时间24h,水解率为51．52%。微孔淀粉对色素、水溶性维生素、油脂的吸附能力远远高于原淀粉。通过交联反应能明显提高微孔淀粉的结构性能和吸附性能。     

淀粉酶在传统酿醋中的应用

目前我国食醋生产普遍采用固态发酵法,利用麸曲作为糖化剂。本研究中用酶制剂代替常规生产中的麸曲,可以减去麸曲生产的工序,降低劳动强度和生产成本,缩短生产周期4～6天,加快发酵速度,提高了食醋生产的经济效益。通过试验确定了生产中适宜的用酶量:α—淀粉酶8单位/克淀粉,葡萄糖淀粉酶30单位/克淀粉,掌握了酶对食醋发酵的影响及其发酵规律。     

混合发酵对纤维素酶和淀粉酶活性的影响

采用混合培养法 ,研究了假丝酵母对黑曲霉和烟曲霉固态发酵中纤维素酶及淀粉酶活性的影响。结果表明 :1接入少量假丝酵母混合培养 ,可明显提高黑曲霉和烟曲霉纤维素酶系中滤纸酶、羧甲基纤维素酶、微晶纤维素酶及淀粉酶的活性。混合培养时 ,黑曲霉发酵产物中上述 4种酶的峰值酶活较黑曲霉单独培养时分别提高 36 .1% ,11.1% ,16 .2 %及 4 1.8% ;烟曲霉分别提高 2 4 .9% ,5 2 .8% ,4 0 .8%及 16 3.5 %。 2混合培养时 ,在黑曲霉和烟曲霉中 ,除黑曲霉的滤纸酶和淀粉酶外 ,其余纤维素酶和淀粉酶的产酶高峰期较单纯培养提前 2 4 h出现 ,接入酵母菌加快了发酵进程 ,使发酵周期缩短。 3接入酵母菌后 ,黑曲霉和烟曲霉固态发酵产物中细胞外可溶性蛋白质峰值含量 ,较无酵母菌接入时分别提高 34.8%和 4 1% ;且细胞外可溶性蛋白质含量随发酵时间的变化趋势与纤维素酶及淀粉酶的活性变化趋势吻合 ,揭示了混合培养时纤维素酶及淀粉酶活性提高是酶蛋白合成与分泌量增加的结果。 4酵母菌利用了固态发酵中水解形成的纤维二糖等小分子还原糖 ,解除了纤维二糖对纤维素酶和淀粉酶合成的反馈阻遏 ,提高了发酵产物的酶活性。     

Influence of extreme K:Na ratios and high substrate salinity on plant metabolism of crops differing in salt tolerance

K⁺/Na⁺ and Cl^‐ effects on activity of amylases as well as on their isoenzyme pattern in leaves of bushbeans and sugarbeets at the beginning of salinity stress were investigated, in plants grown in water culture under controlled environmental conditions. Alpha‐ and beta‐amylase activity in beans increased, particularly due to K⁺ and Cl^‐ supplied. In sugarbeets amylase activity remained unchanged as a result of K/Na treatment in combination with Cl and decreased using SO₄ ^2‐ as counterion. A direct correlation of amylase activity to the starch content of both species was not detctable. Particularly α‐but also ß‐amylase was most strongly inhibited by KCl “in vitro”. Independent on their origin, amylases from bushbeans and sugarbeets did not show any differences in ionic inhibition “in vitro”. The isoenzyme pattern of the species was different, but no clear ionic effect was detectable. Amylolytic activity is evidently not a causative factor for restricted starch mobilization in leaves under an early salinity stress. It is suggested that amylases are indirectly involved in starch formation via degradation due to a lack of a carbohydrate sink under salinity stress. Differences in salt tolerance of the investigated crops are obviously not related to different “in vitro” properties of amylases.     

植酸和氯离子对稻米品质的影响

 以原丰早为材料进行了在不同时期施用植酸与氯离子的试验。在水稻抽穗至成熟期间叶面喷施植酸，能抑制水解酶类的活性，减弱淀粉酶分解淀粉的反应，提高淀粉合成酶的活性，有利于淀粉合成，改善稻米品质。水稻齐穗期叶面喷施50、100 mg/kg 两种浓度的植酸，碎米率的平均值比对照低2. 8～23. 1个百分点，整精米率上升5～7个百分点；垩白等级、垩白率降低，乳白米粒减少，与对照相比差异显著；对碱消值、直链淀粉含量亦有影响。氯离子作为淀粉酶的激活剂，喷施后能抑制淀粉合成酶的活性，对稻米品质呈逆向效应。     

Effect of heat treatment and germination on alpha amylase inhibitor activity in chick peas (Cicer arietinum L.)

Chick pea seeds of twenty eight varieties were analysed for alpha amylase inhibitor activity (AIA) using salivary amylase. The effects of heat treatment and germination on the activity of the antinutritional factor was investigated. Heat treatment and germination decreased the activity of amylase inhibitor. Chick pea meal was also subjected to UV irradiation and pressure cooking. These treatments decreased alpha amylase inhibitor activity. The amylase inhibitor activity decreased as the days of germination increased and negligible inhibitor activity was observed on the 6th day of germination.     

饲料蛋白质水平对克氏原螯虾幼体消化酶活性和肌肉成分的影响

用4种等能不同质量分数的蛋白质饲料(30%、35%、40%和45%)饲喂克氏原螯虾(Procambarus clarkii Girard)幼虾(5.46 g±0.51 g )28 d后,分析不同蛋白水平的饲料对克氏原螯虾幼虾肠道和肝胰脏消化酶活性和体成分的影响.结果表明:(1)饲料蛋白质浓度对脂肪酶和蛋白酶活性均有显著性影响(P<0.05);并随着饲料蛋白水平的提高,两酶活性都呈现先升高后降低的趋势.其中肠道蛋白酶和肝胰脏蛋白酶活性分别在饲料蛋白质浓度为40%和35%时最高;肠道和肝胰脏脂肪酶活性均在饲料蛋白质浓度为40%时最高,且各饲料组肝胰脏脂肪酶活性差异显著(P<0.05),而35%组和40%组之间的肠道脂肪酶活性无显著性差异(P>0.05).克氏原螯虾幼体的肠道和肝胰脏淀粉酶活性随饲料蛋白质水平的升高均呈波浪式变化;35%组与45%组之间的肠道淀粉酶活性和30%与45%组之间的肝胰脏淀粉酶活性均无显著性差异(P>0.05).(2)随着饲料中蛋白水平的升高,克氏原螯虾肌肉中蛋白质含量只有45%组显著升高(P<0.05),其他饲料组肌肉蛋白含量虽有上升趋势,但差异不显著(P>0.05).随着饲料蛋白浓度的增加,肌肉中脂肪含量反而下降,除30%组外,各组间差异显著(P<0.05).对克氏原螯虾肌肉灰分的测定表明,饲料蛋白浓度对肌肉中灰分含量的影响不显著(P>0.05).     

ASI蛋白的特性及其应用研究进展

ＡＳＩ是抑制小麦α－淀粉酶活性及改善小麦品质的一种重要蛋白,目前已将编码ＡＳＩ蛋白的基因定位于麦类作物第二同源染色体的长臂上。ＡＳＩ蛋白具有高度的多态性。大麦中ＡＳＩ蛋白对小麦α－淀粉酶的活性抑制作用较强,在小麦中导入大麦ＡＳＩ蛋白基因能够延缓小麦穗发芽。抗ＡＳＩ蛋白的单克隆抗体具有特异性,依赖抗小麦ＡＳＩ蛋白的ＥＬＩＳＡ是测定ＡＳＩ蛋白浓度的一种有效方法。本文对α－淀粉酶抑制蛋白的特性及应用进行