| 葛根直链淀粉和支链淀粉分离纯化的研究 |
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| 引用本文： | 杜先锋 许时婴. 葛根直链淀粉和支链淀粉分离纯化的研究[J]. 食品与发酵工业, 1998, 24(4): 18-21 |
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| 作者姓名： | 杜先锋 许时婴 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 用重结晶的方法对葛根淀粉中直链淀粉和支链淀粉组分进行分离和纯化，并利用碘亲和力测定，凝胶过滤层析，Ｘ－射线衍射等方法对产品的纯度进行了鉴定。结果表明通过重结晶８次可得到完全纯化的葛根直链淀粉；反复３次加入正丁醇去除残留的直链淀粉可得到完全纯化的葛根支链淀粉。
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| 关 键 词： | 葛根直链淀粉和支链淀粉 重结晶 纯度 碘亲和力 凝胶过滤层析X－射线衍射 |
Separation and Purification of Amylose and Amylopectin from Pueraria lobata(Willd.) Ohwi Starch |
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| Du Xianfeng Xu Shiying Wang Zhang. Separation and Purification of Amylose and Amylopectin from Pueraria lobata(Willd.) Ohwi Starch[J]. Food and Fermentation Industries, 1998, 24(4): 18-21 |
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| Authors: | Du Xianfeng Xu Shiying Wang Zhang |
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| Abstract: | The recrystallization method was used for seperation and purification of amylose and amylopectin from pueraria lobata(willd.) ohwi starch . Purities of these two components were examined by iodine affinity , gel permeation chromatography and X-ray diffraction. The results showed that 8 times recrystallization by forming amylose-butanol complex can get pure amylose; 3 times recrystallization to decant amylose can get pure amylopectin. |
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| Keywords: | amylose amylopectin Pueraria lobata sepaiation purification |
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