参与回生玉米直链和支链淀粉理化特性研究

郭俊杰; 孙海波; 李琳; 连喜军

doi:10.13386/j.issn1002-0306.2014.14.011

参与回生玉米直链和支链淀粉理化特性研究

1. 天津商业大学理学院化学系
2. 天津市农业科学院作物研究所
3. 华南理工大学轻工与食品学院
4. 天津商业大学,天津市食品生物技术重点实验室,生物技术与食品科学学院

基金项目:

国家自然科学基金重点项目(31130042);国家自然科学基金项目(31271935,31260396)；

详细信息

作者简介:
郭俊杰 (1977-) , 女, 博士, 研究方向:食品科学。;

中图分类号: TS231
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- 收稿日期: 2013-11-05

Study on physicochemical characteristics of amylose and amylopectin fractions from retrograded maize starch

School of Science, Tianjin University of Commerce
Tianjin Crops Research Institude, Tianjin Academy of Agricultural Science
College of Light Industry and Food Sciences, South China University of Technology
The Tianjin Key Laboratory of Food Biotechnology, Department of Biological technology and Food Science, Tianjin University of Commerce

摘要

摘要: 研究了玉米回生淀粉中直链和支链淀粉的理化特性。实验结果表明,玉米回生淀粉中直链淀粉和支链淀粉吸附碘后的最大吸收波长分别为548.0nm和452.9、578.9nm。X-射线结果显示二者的不同类型的衍射角（2θ）分别为17.1°、22.4°、23.9°和17.0°、19.5°、22.0°、23.8°。电镜结果表明玉米回生淀粉支链淀粉具有层状结构。
- 理化特性 /
- 回生玉米淀粉 /
- 直链淀粉 /
- 支链淀粉
Abstract: Physicochemical characteristics of amylose and amylopectin fractions from retrograded maize starch were investigated by visible spectra, IR spectra, X-ray diffraction and SEM. The maximum visible absorbent wavelengths of maize amylose and amylopectin with iodine affinity were 548.0nm and 452.9nm, 578.9nm respectively. X-ray diffraction showed diffraction peaks for amylose and amylopectin fractions of retrograded maize starch were at 2θ of 17.1°, 22.4°, 23.9° and 17.0°, 19.5°, 22.0°, 23.8° respectively. Interaction between amylose and amylopectin had great effects on the diffraction pattern of maize starch. More lipids probably combined with amylopectin, not with amylose. The results of SEM showed that some kinds of layered structure existed in maize amylopectin fraction of retrograded maize starch.
- physicochemical properties /
- retrograded maize starch /
- amylose /
- amylopectin

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参考文献(28)

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参与回生玉米直链和支链淀粉理化特性研究

作者简介: 郭俊杰 (1977-) , 女, 博士, 研究方向:食品科学。;

计量

出版历程

Study on physicochemical characteristics of amylose and amylopectin fractions from retrograded maize starch

计量

出版历程

目录

作者简介:
郭俊杰 (1977-) , 女, 博士, 研究方向:食品科学。;