摘要
以普通玉米淀粉为原料,根据直链淀粉和支链淀粉的结构特性不同,采用丁醇沉降法分离直链淀粉粗产品,讨论了分离过程中离心温度,离心力大小等对分离效果的影响,得出在8000r/min,2℃时离心15min分离效果最佳,而且通过对淀粉黏度、蓝值、分子量分布的测定及与标准品的比较,证实该法分离的直链淀粉纯度较高。
In this paper, according to the structural property and physicochemical property of amylose and amylopetin, we use butanol precipitation separating amylose and amyloptin from common corn starch. Disscussed the effect of centrifugal time, centrifugal force on separating efficiency of amylose and amylopetin. The resultes showed that at 2℃, 8000 r/min, centrifuge 15 mins, we could get the best separate efficiency, and at last we compared the viscosity, blue value, gel permeation chromatography of the amylose sample with the standard amylose, confirmed the coarse amylose had a high purity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期271-274,共4页
Food Science
基金
长江学者和创新团队发展计划项目(IRT0540)
关键词
丁醇沉淀
分离
直链淀粉
影响因素
butanol precipitation
separating
amylose
effect factors
