| 慈姑直链淀粉的分离与分子结构 |
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| 引用本文： | 王素雅,秦天仓,杨玉玲,刘长鹏,丁男,谢群. 慈姑直链淀粉的分离与分子结构[J]. 食品与发酵工业, 2009, 35(3) |
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| 作者姓名： | 王素雅 秦天仓 杨玉玲 刘长鹏 丁男 谢群 |
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| 作者单位： | 1. 南京财经大学食品科学与工程学院,江苏省粮油食品检测与深加工重点实验室,江苏,南京,210003
2. 河南投资集团有限公司,河南,郑州,450008 |
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| 基金项目： | 江苏省高校自然科学基金 |
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| 摘 要： | 利用正丁醇法分离慈姑直链淀粉与支链淀粉,并对慈姑直链淀粉进行了深入研究。试验结果表明:慈姑直链淀粉与碘的络合物最大吸收波长为620.5nm,其蓝值为0.844,特性黏度[η]为127mL/g。测得慈姑直链淀粉的分子结构参数为:聚合度DP=640,黏均分子质量η=3.11×105。
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| 关 键 词： | 慈姑淀粉 分离 直链淀粉 分子结构 |
Separation and Molecular Structure of Arrowhead Amylose |
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| Wang Suya,Qin Tiancang,Yang Yuling,Liu Changpeng,Ding Nan,Xie Qun. Separation and Molecular Structure of Arrowhead Amylose[J]. Food and Fermentation Industries, 2009, 35(3) |
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| Authors: | Wang Suya Qin Tiancang Yang Yuling Liu Changpeng Ding Nan Xie Qun |
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| Abstract: | Purified amylose and amylopectin of arrowhead starch were successively separated by n-butanol recrystallization method.The study on arrowhead amylose shows that the maximum absorption wavelength of iodine-amylose complexes(λmax) was 620.5nm,the blue value was 0.844 and limiting viscosity number [η]was 127mL/g.The molecular structure parameters of the amylose were also determined:the average degree of polymerization(DP) was 640 and the viscosity-average molecular weight η was 3.11×105 u. |
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| Keywords: | arrowhead starch separation amylose molecular structure |
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