天然竹芋淀粉及其接枝共聚

分析了竹芋淀粉的伴生物组成，粒径分布及直链淀粉的含量，研究了竹芋淀粉与甲基丙烯酸甲酯的接枝共聚，用偏光显微镜，Ｘ射线衍射等方法研究了淀粉接枝共聚反应前后的结构与形态，认为淀粉的结晶区和非晶区均为接权共聚反应的场所。     

The amylose and lipid contents,dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fractions

Starches isolated from 23 bread wheats (Triticum aestivum) and 26 durum wheats (T. durum) contained 26.3-30.6% (mean 29.1%) total amylose, 19.3–25.1% (mean 22.9%) apparent amylose and 783–1144mg 100g^?1 (mean 977 mg 100g^?1) lysophos-pholipids. Gelatinisation temperatures were 57.3–64.9°C (mean 61.8°C) and enthalpies 6.4–11.8 Jg^?1 (mean 9.7Jg^?1) in excess water, measured by differential scanning calorimetry. There were no correlations between any of these parameters. Starch granule size distributions were determined with a Coulter Counter and 100–channel analyser. A-granule mean volumes were 1235–2585μm³ (av. 1778), modal volumes 863–1804μm³ (av. 1264), mean diameters 13.9–16.0μm (av. 13.99), and specific surface areas 0.236–0.302m²g^?1. B-granule mean volumes were 35.4–100.4μm³ (av. 55.9), modal volumes 16.5–54.5μm³ (av. 27.7), mean diameters 3.66–5.07μm (av. 4.09), and specific surface areas 0.684–0.920m²g^?1. The B-granule contents of the starches were 12.8–34.6% (av. 27.3) by weight (sedimentation method) and 13.0–37.3% (av. 24.0) by volume (Coulter method), the latter being the more accurate method.     

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars.     

Formation of hydrophilic starch coatings on polyethylene films

Thin starch coatings were deposited onto polyethylene (PE) film surfaces when PE films were immersed in 1% jet cooked starch solutions and the hot solutions were allowed to cool. Normal cornstarch, waxy cornstarch, high amylose cornstarch, and solvent‐extracted normal cornstarch (to remove native lipid) were used in these experiments. Amounts of adsorbed starch varied from about 0.03–0.05 mg per cm² of PE, and these starch coatings imparted hydrophilic properties to film surfaces, as evidenced by contact angle measurements. Although starch could be removed by gently rubbing water‐wet PE surfaces, air‐dried coatings were more firmly attached, and did not separate from the PE surface when films were bent or flexed. SEM images of starch‐coated film surfaces showed that starch was deposited as particles less than 1 μm in diameter, and also as aggregates of these submicron particles. Despite the fact that some starch samples contained only very small amounts of amylose and native lipid, surface‐deposited starch in all experiments contained 90–100% amylose; and exhibited the same V_h X‐ray diffraction pattern, indicative of helical inclusion complex formation. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 84: 1781–1788, 2002; DOI 10.1002/app.10589     

淀粉分子磁化修饰及其再生膜材料制备

以高直链淀粉（HS）为原料，通过“还原胺化-点击化学法”在其还原性端的潜在醛基上进行磁化分子修饰，得到具有磁性的变性淀粉（MMS），并在外磁场作用下制备再生淀粉膜。具体包括在HS分子唯一的潜在醛基上引入炔基，对四氧化三铁粒子（MNP）进行硅烷包覆得到叠氮化磁体粒子（azide-MNPs），两者经点击化学反应得到分子链末端带磁的变性淀粉。借助XRD、FTIR、NMR和MALDI-TOF MS对产物进行结构表征，结果表明，磁体粒子精准接枝到高直链淀粉分子还原末端，得到目标产物MMS。再生淀粉膜性能测试结果表明，在外磁场诱导条件下MMS逐渐趋于分子有序排列，制得的再生淀粉膜较纯CMS淀粉膜断裂伸长提升49.5%，断裂强度提升88.3%，短程有序程度提高。该文为基于外加磁场下的淀粉再生膜结构设计和力学性能调控提供了新思路。     

大米淀粉理化指标对其回生特性的影响

利用差示扫描量热仪(DSC)对8种大米淀粉的回生特性进行了研究,通过SPSS软件对大米淀粉的理化指标与回生特性的相关性进行了分析 试验结果表明:大米淀粉的回生主要是由支链淀粉的重结晶引起 直链淀粉的含量与支链淀粉重结晶成核速率有显著正相关,但与支链淀粉最终重结晶程度没有显著相关 因此可以推断直链淀粉通过参与支链淀粉晶核的形成来影响支链淀粉的重结晶过程,但不参与支链淀粉后期晶体的生长和稳定     

日本の寒冷地における良食味米栽培（日语原文）

日本最北の稲作地帯である北海道では、冷涼な気候の変動の影響を避けて良食味米を生産するため、アミロース含有率（アミロース）と精米蛋白質含有率（蛋白）の低下技術が開発された。アミロースは栽培品種の影響が大きいが、唯一登熟気温が高いほど低下するため、早植えや葉令が大きい苗で出穂を促進する。蛋白では、窒素施肥標準量を、稲作地帯の気象条件による20区分と各5土壌型別に、過去の収量実績による設定基準収量から蛋白7.0％以下を目標に決める。さらに可給態窒素量による施肥増減、前年秋と当年融雪後での降水量と気温による乾土効果および有機物施与に対応した減肥も行う。さらに、追肥の回避、泥炭土での客土やケイ酸資材の施与を行う。初期生育の促進技術として健苗の育成、移植適期内の早植え、密植、浅植え、側条施肥、および移植後での水温上昇のため夜または早朝の入水や強風地帯での防風施設設置がある。また不稔多発の回避ための幼穂形成期から穂ばらみ期の深水がある。登熟期間には、落水時期に注意し，適正な土壌水分を保持する。収穫後の稲わらは、多収と低蛋白のため堆肥化が最善だが、土壌に直接鋤き込むとしても春を避けて秋に行う。     

不溶性直链淀粉与米饭的质变

本研究证明,大米在37℃和5—7℃交替处理的情况下,全部直链淀粉含量不变,不溶性直链淀粉含量逐渐增加。米饭的硬度、粘性,米粉粘度曲线中的峰粘度、稠度的改变均与不溶性直链淀粉含量的变化有关,它们与不溶性直链淀粉含量变化的相关系数分别为r=0.892、r=-0.787、r=0.955和r=0.971。在处理过程中,大米的高分子量的淀粉发生降解,中等或较小分子量的淀粉逐渐增多,降解的结果与不溶性直链淀粉含量的变化有关。     

小米淀粉特性的研究

选用推广品种冀谷一号小米,依据Greenwood,Adkins实验室法获得其淀粉。铁氰化钾法测得小米淀粉含量为58.61％(干基)。显微观察,小米淀粉为多角形,粒径为6.14～11.96μm,6.3×100镜下可见清析的编光十字。Juliano比色法测得其中直链淀粉含量为30. 8％。粘度法测得其直链淀粉平均分子量在235868左右。布拉班德粘度曲线显示小米淀粉的最高粘度高于大米淀粉,起始糊化温度略低于大米淀粉,小米淀粉的热稳定性差,长时间热搅拌中粘度下降很多,而在冷却过程中又上升较快,易回生。