摘要
应用酶法研究了银杏支链淀粉的精细分子结构。结果显示银杏支链淀粉的平均链长、外链和内链长分别为25、17和7：用异淀粉酶和普鲁兰酶作用于银杏支链淀粉β-极限糊精，得到银杏支链淀粉的A、B链比值为1．68：1，分文化度为2．68。此结果也证实支链淀粉在生物体内的形成并非来源于糖原的前体物质。
?The fine sturcture of amylopectin puritied from ginkgo (Ginkgo biloba L.)starch was studied by enzymic methods.The results showed that average chain length (CL),interior chain length(ICL) and exterior chain length (ECL) of the amylopectin were 25. 17 and 7,respectively.The O -amylase limit dextrins of amylopectin were completely debranched by joint action of isoamylase and pullulanase.From the reducing powers released by isoamylase acting (a) alone and (b) in conjunction with pullulanase A and B chains in the amylopectin were in the ratio of 1 .68:1 and the multiple branching degree was 2.68 .This result also confirmed that amylopectin could not be formed in vivo by debranching of a glycogen precusor as demonstrated by Marshall[3].
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第10期15-18,共4页
Food Science
关键词
银杏
支链淀粉
分子结构
酶法
平均链长
Ginkgo biloba L,amylopectin Structure Multiple branching degree
