Influence Of Amylase On The Digestion And Gelatinization Of Corn

Corn is an important part of animal diet, and also is an animal major source of energy. With the rapid development of animal husbandry, the corn demand is expanding, and people will pay more attention to the further utilization of corn. The purpose of this work was to investigate the different combination of amylaseand add Non-amylase under this basis to digestion corn, determinated by3,5-dinitrosalicylic acid(DNS spectrophotometry), and to compare the combinations enzyme’s synergistic effect; And use DSC analytic techniques study the corn starch thermal properties under different combination of enzyme, to further enhance the corn starch digestibility.The results showed:the optimum pH is6.0, the optimum temperature is50℃, reaction time was in30min enzyme activity quickly increased, under60minutes activity basically stable; The more completely heat treatment, the hydrolysis of starch more better, and to establish different treatment method, substrates regression equation of reducing sugar was also significant correlation(P<0.01); The reaction time within60min, a-amylase+glucoamylase combination effect is better than the other groups(P<0.01); And add Non-amylase under this group regression equation of reducing sugar have strong correlation(P<0.01); At40℃and60℃, The a-amylase+glucoamylase+isoamylase group and the a-amylase+the glucoamylase+isoamylase+protease+cellulase group release reducing sugar was close to (P>0.05), the two group have a good digestive effects of corn, at40℃.Use DSC analysis technique measured that:the heating rate increases had no significant effect on the onset temperature, but were significantly increased in the other pasting parameters(P<0.01); The proportion of corn is reduced, the onset temperature significantly reduces, enthalpy of transition, peak maximum temperature and gelatinization range increase significantly(P<0.01). With α-amylase addition increased, the onset temperature is first increased and then decreased, while the peak area, the enthalpy of transition and gelatinization range was first decreases and then increases, and establish the α-amylase additive amount and enthalpy of transition regression equation was significantly correlated(P<0.01). Compared to only add a-amylase group, a-amylase+glucoamylase, a-amylase+isoamylase and a-amylase+glucoamylase+isoamylase group gelatinization temperature parameters increase significantly(P<0.01), the peak area and enthalpy of transition of significantly reduced(P<0.01), but the gelatinization temperature parameters no significantly among this groups(P>0.05); The group of a-amylase+glucoamylase+isoamylase add protease and cellulase had no significant effects on the corn starch pasting parameters(P<0.01), establishment the regression equation was significant with the enthalpy of transition(P<0.01).