多孔淀粉的形成过程

The Process of Porous Starch Formation

摘要:

从两个方面研究了多孔淀粉的形成过程，其中扫描电子显微镜照片形象、直观地展现了糖化酶和α-淀粉酶协同作用原淀粉颗粒的宏观效果；水解不同时间后残留物的直链淀粉含量、吸热焓的变化说明了复合酶水解的优先次序，二者从不同角度说明了酶水解原淀粉得到多孔淀粉这一过程．

Abstract:

The process of porous starch formation was observed by SEM, and the change of amylyse content and endothermic enthalpy during hydrolyzation occurred in sequence. This fact described the process of porous starch formation.