摘要
以籼米为原料制备微细化淀粉 ,进行粒度分级后用凝胶色谱等方法研究微细化大米淀粉的分子特性。结果表明 ,不同粒度微细化大米淀粉的支链淀粉的最大波长在 5 6 0nm ,直链淀粉在 6 0 0～ 6 2 0nm出现最高峰 ,微细化后大米淀粉的粒度对淀粉级分的可见光吸收值影响不大 ,但对其分子量大小、分子量分布规律等有影响。微细化使淀粉分子有所降解 ,分子量分布变宽 ,分子的整齐度下降。随淀粉粒度的减小 ,直链淀粉含量和分子量降低 ,中间级分含量增高 。
Micronized starch was prepared from milled long-grain rice as raw material and its molecule characteristics were studied by gel chromatography etc. after classification of particle size. The results indicated that the peak appeared in amylopectin of micronized rice starch with different particle sizes under the maximum wave length of 560 nm and in amylose under 600～620 nm. The particle size of rice starch after micronization hat no quite influence on visible light absorption value of starch fraction, but a quite influence on its molecular weight, distribution rule of molecular weight and so on. The micronization made the starch molecule degraded to some extent, the molecular weight distributed wider and the molecule uniformity lowered. Along with decrease of starch particle size, the amylose content and molecular weight dropped, the middle fraction content increased, the amylopectin content and molecular weight almost didn't change.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第3期17-19,共3页
Cereal & Feed Industry
关键词
大米淀粉
微细化
分子特性
粒度
rice starch
micronization
molecule characteristics
particle size
