摘要
以莲子粉为原料,除去蛋白和脂肪,采用正丁醇沉淀法得到莲子纯直链淀粉。通过测定直链淀粉中的淀粉含量、碘结合量和最大吸收波长、蓝值等项目,对莲子直链淀粉的特征进行了分析。证实所得莲子直链淀粉的淀粉总量为93.9%,碘结合量在9.65%~10.9%,蓝值0.798~0.888,与碘结合物的最大吸收波长（λmax）为631 nm。碘结合量和蓝值的偏低,并不是所得直链淀粉的纯度低,是与莲子直链淀粉的碳链较短有关。
Adopting lotus-seed powder as the material, removing protein and fat, use butanol precipitation obtaining lotus-seed amylose. Appraised the feature of lotus-seed amylose by determining the starch content, iodine binding capacity, blue value and maximum absorption wavelength（λmax）. Confirmed the total contents of starch at 93.9%, iodine binding capacity at 9.65%~10.79%, blue value at 0.798~0.888, λmax at 631 nm for the lotus–seed amylase. Iodine binding capacity and blue value are on the low side,related to the shorter carbochain length, but not the purity of the lotus-seed amylase lower.
出处
《食品科技》
CAS
北大核心
2015年第11期242-245,共4页
Food Science and Technology
基金
江西省科技支撑计划项目(20111BBF60049)
关键词
莲子
直链淀粉
提纯
碘结合量
蓝值
lotus-seed
amylase
purification
iodine binding capacity
blue value
