摘要
对分离方法影响玉米直链淀粉、中间成分和支链淀粉的结构特性进行了研究.结果表明:分离方法对玉米直链淀粉、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,而方法三对它们与碘形成复合物的λmax有较大影响;与玉米原淀粉相比,分离方法使玉米直链淀粉、中间成分和支链淀粉的结晶相由A型转变为C型,同时使它们的结晶度下降.
Effects of separation method on structural properties of amylose,intermediate constituent and amylopectin isolated by corn starch are studied.The results demonstrate that the separation method has great effeets 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.However,the third separation method has great effect on the λmax of iodine absorption spectra of amylose,intermediate constituent and amylopectin.In comparison with native starch,there appears a decrease in degree of crystallinity of amylose,intermediate constituent and amylopectin,and the transition from A-type to C-type of crystalline region.
出处
《湖南工程学院学报（自然科学版）》
2010年第3期63-66,共4页
Journal of Hunan Institute of Engineering(Natural Science Edition)
基金
湖南省教育厅大学生研究性学习与创新性实验计划基金项目(2008-241)
关键词
分离方法
玉米淀粉
分离组分
结构特性
separation method
corn starch
separative constituent
structural property
