| 芋头淀粉的分离和纯化 |
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| 引用本文： | 孙忠伟,张燕萍,向传万.芋头淀粉的分离和纯化[J].食品与发酵工业,2004,30(3):117-121. |
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| 作者姓名： | 孙忠伟 张燕萍 向传万 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 用重结晶法可以得到纯度较高的芋头直链淀粉和支链淀粉。直、支链淀粉的蓝值分别是1 1 8和 0 2 0 ,λmax分别为 61 4nm和 5 87nm ,芋头淀粉中直链淀粉含量为 1 4 7%。高效液相色谱表明 ,芋头支链淀粉的分子质量具有较宽的分布 ;重均聚合度 ,大米支链淀粉 >芋头直链淀粉 >大米直链淀粉 >芋头支链淀粉 ;分散度 ,芋头支链淀粉 >芋头直链淀粉 >大米直链淀粉 >大米支链淀粉 ;芋头支链淀粉中 ,长支链所占比例 >短支链 ;分散度 ,长支链 >短支链。
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| 关 键 词： | 芋头淀粉 分离 纯化 高效液相色谱 |
| 修稿时间： | 2003年11月24 |
The Separation and Purification of Amylose and Amlopectin from Taro Starch |
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| Sun Zhongwei,Zhang Yanping,Xiang Chuanwan.The Separation and Purification of Amylose and Amlopectin from Taro Starch[J].Food and Fermentation Industries,2004,30(3):117-121. |
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| Authors: | Sun Zhongwei Zhang Yanping Xiang Chuanwan |
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| Abstract: | Highly purified amylopectin and amylose from taro starch could be obtained by re-crystallization. Taro amylose and amylopectin exhibited blue values of 1.18 and 0.20 and λ max of I-KI blue color at 614mm and 587mm respectively. Amylose content of taro starch was 14.7%. Results of gel permeation chromatography (GPC) showed that taro amylopectin molecular weight had a wide distribution in the GPC profile. For DP w the following sequence was observed: rice amylopectin>taro amylose>rice amylose>taro amylopectin. As regards to dispersion, Taro amylopectin>taro amylose>rice amylose>rice amylose. For taro amylopectin, both the dispersion and the proportion of long-branch chains were greater than those of short-branch chains. |
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| Keywords: | taro starch purification separation HPLC |
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