摘要：苦荞为中国特有的农作物，其面积和产量位居世界第一，苦荞中含有 60%～70%的淀粉，其中抗性淀粉含量为 35%～48%。本文以萌发苦荞为研究对象，通过测定不同萌发天数的苦荞中α-淀粉酶、β-淀粉酶活性，重点研究了不同萌发天数苦荞中总淀粉、抗性淀粉、直链淀粉的变化规律，以及萌发过程中淀粉消化性的变化情况。由实验表明：随着萌发天数的增加，α-淀粉酶、β-淀粉酶的活性增加，苦荞总淀粉含量不断减少，直链淀粉含量也不断下降，但直链/支链比例增加，抗性淀粉含量也随之增加，由淀粉消化性研究可以看出，慢消化性淀粉含量增加。通过苦荞粉体外消化性动力学参数的验证，快消化性淀粉增加缓慢，慢消化性淀粉增加速率快，淀粉的可消化性增强，且在苦荞种子萌发的第3天，苦荞粉的消化达到最良好的状态。22838
毕业论文关键词： 苦荞萌发；抗性淀粉；消化性
Research buckwheat starch and enzymes changes during germination
Abstract: Buckwheat is a China-specific crops, the area and production ranked first in the world, buckwheat contains 60% to 70% starch, resistant starch content of which 35% to 48%. In this paper, germination buckwheat as the research object, by measuring the number of days in different buckwheat germinated in α-amylase, β-amylase activity, focusing on different days of the change in total germination buckwheat starch, resistant starch, amylose law, as well as the germination process of changes in starch digestion. From the experiments show that: with the increase of the number of days germination, α-amylase, β-amylase activity increased, and buckwheat declining total starch content, amylose content has been declining, but the linear / branched ratio of increase, anti-starch content is increased, the study can be seen that starch digestion increased slowly digestible starch content. Buckwheat powder outside validation digestive kinetic parameters, fast digestible starch increased slowly, slowly digestible starch increased rate, starch digestibility enhanced, and buckwheat seed germination in the first three days, buckwheat flour digestion to achieve the most good condition.
目 录
1绪论 1
1.1概述 1
1.1.1 苦荞营养价值以及保健功能的研究进展 1
1.1.2 植物萌发后营养价值及保健功能的研究进展 2
1.1.3 植物萌发后淀粉酶活性变化的研究 3
1.1.4 抗性淀粉的研究进展 4
1.1.5 淀粉消化性的研究进展 5
1.2本课题研究的目的与意义 6
2实验材料与方法 8
2.1实验材料与试剂 8
2.2仪器与设备 8
2.3实验方案 9
2.3.1 不同萌发天数苦荞种子的制备 9
2.3.2 荞麦粉的制备 9
2.3.3 麦芽糖标准曲线的测定 10
2.3.4 α-淀粉酶含量的测定 10
2.3.5 β-淀粉酶含量的测定 10
2.3.6 总淀粉含量测定 11
2.3.7 直链淀粉含量的测定 11
2.3.8 抗性淀粉的测定 11
2.3.9 还原糖标准曲线的绘制 12
2.3.10 淀粉的颗粒粒径分析 12
2.3.11 淀粉的聚集态结构分析 12
2.3.12 淀粉消化性测定 12
2.3.13 体外消化性动力学参数测定 12
2.3.14 相关性分析 12
3实验结果与讨论 13 苦荞萌发过程中淀粉及酶类变化的研究:http://www.youerw.com/shiping/lunwen_15641.html