摘要
马铃薯淀粉经过酸解处理之后,再用普鲁兰酶进行脱支,滤液冷冻结晶,可得到B型直链微晶淀粉。在B型直链微晶淀粉结晶前加入不同的配体,如脂肪酸、乳化剂、丁醇以及碘等物质进行混合,经X射线衍射分析表明,不同的配体对淀粉的晶型有不同的影响,棕榈酸钠有利于形成淀粉的V型结构。
Potato starch was firstly acid - hydrolyzed and then branches were removed by pullulanase. The filtrate was freezingcrystallized and Btype microcrystal amylose could he obtained. Different ligands were added into Btype microcrystal amylose, such as fatty acids, emulsifier, butyl alcohol, iodine and so on, which were then mixed. Analysis of X-ray diffraction showed that different ligands had different effects on types of starch. Sodium palmitate was propitious to preparation of Vtype crystal starch.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第5期26-27,42,共3页
Cereal & Feed Industry
基金
国家自然科学基金项目(20576127)
关键词
马铃薯淀粉
X射线衍射
V型淀粉
制备
晶型结构
配体
potato starch
X-ray diffraction
V type starch
preparation
crystal structure
ligands
