小麦A淀粉和B淀粉的比较

Comparison between A- Starch and B- Starch from Wheat

对实验室所制备的小麦A淀粉和B淀粉的组分、性质进行了研究。实验结果表明:B淀粉含有的蛋白质、脂肪、戊聚糖等成分明显高于A淀粉。A淀粉淀粉颗粒较大,颗粒形状主要为圆形,B淀粉中淀粉颗粒小,颗粒形状主要为椭圆形。A淀粉和B淀粉的结晶结构相似,都为A型。A淀粉的重量平均分子量(或重量平均聚合度)、数量平均分子量(或数量平均聚合度)、分散度都比B淀粉大。A淀粉的膨润力小于B淀粉,而蓝值、溶解度、粘度、相变温度和相变热焓均大于B淀粉。

Preparation of A-starch and B-starch from wheat in laboratory, as well as the components and properties of the starches are practiced and studied. The results suggested that comparing with the A - starch, there are more quantity of impurities, such as protein, lipids and pentosan, in the B - starch . The granules in the A-starch appear larger sile and round shape,while the granules in the B-starch appear smaller size and oval shape. Their X-ray diffraction graphs both appear as A pattern. The B - starch has higher dilatancy; the A - starch has higher molecular weight, distribution of DP, blue value, solubility, viscosity, gelatinization temperature and gelatinization enthalpy.