中文摘要：

以蜡质玉米淀粉、普通玉米淀粉、马铃薯淀粉和木薯淀粉为原料,将淀粉糊化后经β-淀粉酶水解,研究了酶解产物的流度、DE值、相对分子质量分布和热力学性质等.结果表明：在加酶量为0.1％时,蜡质玉米淀粉的流度最大,马铃薯和木薯淀粉次之,普通玉米淀粉最小;加酶量大于0.3％时,酶解5h后产物流度趋于稳定,薯类淀粉酶解产物的DE值大于谷类淀粉酶解产物;谷类淀粉酶解产物的相对分子质量分布比较集中,薯类淀粉酶解产物的相对分子质量分布差异较大,且薯类淀粉酶解产物的相对分子质量大于谷类淀粉酶解产物;普通玉米淀粉酶解产物中出现直链淀粉老化或淀粉与脂质复合物的吸收峰,而其他3种淀粉没有吸收峰.

英文摘要：

The waxy cornstarch,the normal cornstarch,the potato starch and the tapioca starch were gelatinized and were then hydrolyzed by usingβ-amylase,and the hydrolyzates were investigated in terms of the fluidity,the dextrose equivalent （DE） value,the relative molecular mass distribution,and the thermodynamic property.The results show that （1） at theβ-amylase dosage of 0.1％,the waxy corn-starch possesses the largest fluidity,while the normal corn starch possesses the lowest fluidity; （2） at theβ-amylase dosage of 0.3％,the fluidity of the hydrolyzates after a 5 h reaction become stable ; （3） when theβ-amylase dosage is more than 0.3 ％,the DE values of the hydrolyzates from cereal starches （i.e.the waxy corn-starch and the normal corn-starch） is greater than those of tube starches（i.e.the potato starch and the tapioca starch） ; （4） the relative molecular masses of the hydrolyzates from cereal starches exhibit a narrow distribution,while the relative molecular masses of the hydrolyzates of tube starches are significantly different and are higher than those of cereal starches; and （5） the hydrolyzates of the normal corn starch show the absorption peaks of the retrograded amylose or the starch-lipid complexes,while the hydrolyzates of the other three starches exhibit no absorption peak.