稻米淀粉及其级分的凝胶色谱分析

GPC Analysis of Rice Starch and its Fractions from Different Rice Type

对糯稻、粳稻和籼稻的天然淀粉及其支链淀粉、直链淀粉进行凝胶色谱分析,以确定不同来源淀粉的组成、淀粉级分的特性。结果表明,籼稻淀粉和粳稻淀粉主要由支链淀粉、中间级分和直链淀粉组成,糯稻淀粉主要由支链淀粉和中间级分组成。采用正丁醇反复结晶法分离得到的直链淀粉和支链淀粉有较高的纯度。支链淀粉的分子量分布比直链淀粉的宽,粳米直链淀粉的分子量分布比籼米的宽,三种稻米支链淀粉的分子量分布差异不大。

Native starch,amylose and amylopectin from indica rice,japonica rice and glutinous rice were analyzed by gel permeation chromatography. Results indicated that rice native starch has 2 - 3 main fractions, namely amylose, intermediate and amylopectin. The purified rice amylose and amylopectins were obtained by n - butanol recrystallization method. The molecular distribution of amylopectin is wider than that of amyloses. The molecular distributions of amylopectin are not significantly different among three rice types, but the molecular distribution of japonica rice amylose is wider than that of indica rice amylose. The equations between average molecular weight and elution volume of amylose and amylopectin were estimated , respectively.