摘要
采用SephadexG-50葡聚糖凝胶层析、酶法分析、红外光谱以及统计分析等方法对挤压淀粉进行了研究。研究表明,玉米淀粉在挤压过程中降解处于力化学降解初期,经过挤压支链淀粉级分中的a链和b链,在G-50色谱中的分布未发生显著性变化,挤压导致支链淀粉级分的支点发生裂解。
The extruded corn starches were studied by Sephadex G-50 gel filtration chro-matography enzymatic methods of analysis, IR Spectrum, and statistic analysis. The re-sults showed that the degradation of Corn starches during extrusion was the initial stage of mechanochemical degradation. From the view of the statistics, the distribution of the A and B chains, in the amyloPoectih of Corn starches was the same with that of unprocessed corn starches; some branch point of the amylopectin of corn starches were ruptured by ex- trusion.
关键词
挤压蒸煮
玉米淀粉
力化学降解
extrusion cooking
corn starches
enzymatic methods of analysis
amylooectin
mechanochemical degradation:
~ 7.
