Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (13): 2704-2710.doi: 10.3864/j.issn.0578-1752.2012.13.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Changes of Granule Structure and Enzyme Hydrolysability of Upper Flue-Cured Tobacco Leaves Starch During Bulk Flue-Curing

 WANG  Tao, HE  Fan, TIAN  Bin-Qiang, SONG  Chao-Peng, SHI  Long-Fei, XU  Cheng-Long, ZHAN  Jun, GONG  Chang-Rong   

  1. 河南农业大学烟草学院，郑州 450002
  • Received:2011-12-15 Online:2012-07-01 Published:2012-05-17

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Abstract: 【Objective】 In order to provide a theoretical basis for reducing the starch content and improving the quality of upper flue-cured tobacco leaves, changes of granule structure and characteristics of flue-cured tobacco leaves starch and the related enzymes were studied during bulk flue-curing.【Method】Changes of the activity of amylase, enzyme hydrolysability and granule structure of upper flue-cured tobacco leaves starch were studied during flue-curing using conventional physical and chemical analysis and SEM. 【Result】 The contents of the starch of tobacco leaves changed greatly at yellowing stage and the activity of amylase presented a double-peak curve during flue-curing. The SEM observation showed that most of the tobacco leaves starch were spheroidal and long cylindrical and some individual was irregular shape. The granule surface had obvious depression and layered structure. The layer structure appeared on the surface of large amounts of starch granules and the starch of long cylindrical was much reduced at yellowing stage. There was almost no existence of long cylindrical starch in flue-cured tobacco leaves. The average long-axis-diameter was 3.21 µm of fresh tobacco leaves starch. And the average long-axis-diameter of starch increased gradually during the flue-curing and it increased obviously at 38℃ and 42℃. The diameter of starch granule increased by more than 60% at the end of 42℃ and there was no remarkable difference after 47℃. Enzyme hydrolysability of flue-cured tobacco leaves starch increased with the proceeding of curing and there was a peak at 38℃ and then decreased. 【Conclusion】The yellowing stage was the critical period for the degradation and changes of granule structure and characteristics of flue-cured tobacco leaves starch during bulk flue-curing. It would have positive effects to improve the quality of upper flue-cured tobacco leaves by controlling the curing environments at yellowing stage.

Key words: flue-cured tobacco, bulk flue-curing, starch, granule structure, enzyme hydrolysability

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