烤烟中支链与直链淀粉比例对淀粉结构形态的影响

Effect of Amylpectin/Amylase Ratio in Flue-Cured Tobacco on Crystal Phase and Morphology of Tobacco Starch

为深入认识烤烟中淀粉结构形态,研究了淀粉中支链/直链淀粉比例对其晶相结构和形态的影响。结果表明:烤烟淀粉中支链/直链淀粉比例一般在1∶1~3∶1之间变化;支链/直链淀粉比例对其晶相结构几乎没有影响,且烤烟淀粉的相对结晶度与晶粒尺寸随支链淀粉含量的增加变化不明显;随着淀粉中支链/直链淀粉比例的升高,出现圆球状淀粉颗粒的数量逐渐减少,菱形状淀粉颗粒的数量逐渐增多,并且颗粒表面上出现各向异性平面的现象。

In order to understand the structure of starch in flue-cured tobacco,the effects of different ratios of amylopectin/amylose on the phase structure and morphology of flue-cured tobaccos were investigated. Research results showed that the amylpectin/amylase ratio of flue-cured tobacco starch varied from 1 ∶ 1 to 3 ∶ 1 and the ratio of amylopectin/amylose has little effect on the crystalline structure of the flue-cured tobacco starch. With the increase of amylopectin/amylose ratio,the crystallinity and crystal size of the flue-cured tobacco starch were not obviously changed,but spherical starch particles gradually were converted into diamond ones with smooth flat surfaces.