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中文摘要：
目的酶法水解为芭蕉芋淀粉进行改性，提高芭蕉芋淀粉的应用价值，扩大于其在食品工业的应用范围。方法以芭蕉芋淀粉为原料，采用α-淀粉酶水解制备酶解淀粉，结合热失重（TGA）技术考察α-淀粉酶水解对芭蕉芋淀粉热稳定性和其他理化性质的影响。结果与原淀粉相比，酶解淀粉的溶解度和膨胀度、吸水度和吸油度增大；透光率和冻融稳定性降低：TGA结果表明，洳淀粉酶水解不改变芭蕉芋淀粉的组成成分，且酶解芭蕉芋淀粉的分解温度较高，表明其热稳定性增加。结论通过α-淀粉酶酶解法可制备满足工业需要的改良芭蕉芋淀粉。
英文摘要：
Objective Enzymatic modification of native Canna edulis Ker starch is an important method for increasing its application value and expanding its application range in food industry. Methods The effect of a-amylase hydrolysis on such physicochemical properties as thermal properties and solubility of Canna edulis Ker starch which was first hydrolyzed by a-amylase, were investigated by thermogravimetric analysis （TGA） technique, etc. Results The solubility, swelling power, water and oil absorption capacity of the starch hydrolyzed by （x-amylase were increased, compared with native Canna edulis Ker starch. Inversely, the transparency and freeze-thaw stability were decreased. Data from TGA analysis showed that the thermal stability of the starch hydrolyzed by a-amylase was higher than that of the native starch. Conclusion Canna edulis Ker starch can be modified by s-amylase to meet the needs of industry.
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