摘要
对糯稻、粳稻和籼稻的天然淀粉及其支链淀粉、直链淀粉进行凝胶色谱分析,以确定不同来源淀粉的组成、淀粉级分的特性。结果表明,籼稻淀粉和粳稻淀粉主要由支链淀粉、中间级分和直链淀粉组成,糯稻淀粉主要由支链淀粉和中间级分组成。采用正丁醇反复结晶法分离得到的直链淀粉和支链淀粉有较高的纯度。支链淀粉的分子量分布比直链淀粉的宽,粳米直链淀粉的分子量分布比籼米的宽,三种稻米支链淀粉的分子量分布差异不大。
Native starch,amylose andamylopec tinfromindica rice,japonica rice a ndglutinous rice were analyzed by gel permeation chromatography,respecticely.Results indicated th at native rice starch has 2～3main com-ponents as amylose,intermediate an d amylopectin.The pure rice amylose and amylpprctins were obtained by n -butanol recrystallization method.The molecular weight distribution o f amylopectins was broader than that of amylose.The molecular weight distr bution of amylopectin showed no sign ificant difference among three rice species,but the molecular weight di stribution of japonica rice amylose was wider than that of indicate rice a my-lose.The equations for average mole cular weight and elution volume of am ylose and amylopectin were estimate d,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第3期105-108,45,共4页
Food Science
基金
湖北省自然科学基金(99J091)
