| 发芽对精白保胚米淀粉分子结构的影响 |
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| 引用本文： | 王发祥,张冬生,刘永乐,李向红,俞健,周小玲,王建辉. 发芽对精白保胚米淀粉分子结构的影响[J]. 食品科学, 2011, 32(17): 45-48. DOI: 10.7506/spkx1002-6630-201117007 |
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| 作者姓名： | 王发祥 张冬生 刘永乐 李向红 俞健 周小玲 王建辉 |
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| 作者单位： | 长沙理工大学化学与生物工程学院 |
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| 基金项目： | 国家“863”计划重点项目(2008AA100801); 湖南省科技厅科技支撑计划项目(2010NK3003) |
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| 摘 要： | 目的：研究发芽对精白保胚米淀粉分子结构的影响。方法：采用扫描电子显微镜、高效液相色谱、X射线衍射仪及傅里叶红外光谱(FT-IR)分析精白保胚发芽米淀粉颗粒的表面结构、相对分子质量分布、结晶度和特征结构的变化。结果： 精白保胚米发芽之后淀粉颗粒表面结构变化不明显，但淀粉的相对分子质量、结晶度降低；发芽后精白保胚米淀粉的红外透光率降低，O－H键、C－H键和C－O键的伸缩振动均增强。结论：发芽过程中直链淀粉和支链淀粉降解，使精白保胚米淀粉分子结构发生明显变化。
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| 关 键 词： | 精白保胚米 发芽 分子结构 结晶度 傅里叶红外光谱 |
Effect of Germination on Molecular Structure of Starch from Polished Rice with Germ |
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| WANG Fa-xiang,ZHANG Dong-sheng,LIU Yong-le,LI Xiang-hong,YU Jian,ZHOU Xiao-ling,WANG Jian-hui. Effect of Germination on Molecular Structure of Starch from Polished Rice with Germ[J]. Food Science, 2011, 32(17): 45-48. DOI: 10.7506/spkx1002-6630-201117007 |
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| Authors: | WANG Fa-xiang ZHANG Dong-sheng LIU Yong-le LI Xiang-hong YU Jian ZHOU Xiao-ling WANG Jian-hui |
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| Affiliation: | (College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China) |
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| Abstract: | Objective: To explore the effect of germination on molecular structure of starch from polished rice with germ.Methods: Scanning electron microscope(SEM),high performance liquid chromatography(HPLC),X-ray diffractometer(XRD) and Fourier transform infrared spectroscopy(FT-IR) were used to analyze the changes in surface structure,relative molecular weight distribution,crystallinity and characteristic structure of starch granules from germinated and non-germinated rice.Results: Compared with non-germinated rice... |
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| Keywords: | polished rice germ molecular structure crystallinity FT-IR |
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