分离方法对锥栗淀粉分离组分结构特性的影响

Effect of separation method on structural properties of three components isolated by Castanea henryi starch

对分离方法影响锥栗淀粉分离组分的结构特性进行了研究。结果表明:分离方法对锥栗直链淀粉、中间成分和支链淀粉的微观结构、碘亲和力、蓝值、平均聚合度(DP)、平均链长(CL)和摩尔平均链数(NC)影响较大;与锥栗原淀粉相比,三种方法分离得到的直链淀粉、中间成分和支链淀粉的结晶度均出现下降;分离方法对锥栗直链淀粉、中间成分和支链淀粉结晶相的晶型及它们与碘形成复合物的λmax没有影响。

Influences of separation method on structural properties of amylose,intermediate constituent and amylopectin isolated by Castanea henryi starch were studied.The results demonstrated that there were some biggish influences of separation method on microscopic structure,iodine appetency,blue value,average degree of polymerizations（DP）,average chain length（CL）and average number of chains per molecule（NC）of amylose,intermediate constituent and amylopectin.In comparison with native starch,whichever separation method was used,there occurred the decrease in degree of crystallinity of amylose,intermediate constituent and amylopectin.However,separation method had no influence on crystal form of crystalline region and λmax of iodine absorption spectra of amylose,intermediate constituent and amylopectin.