不同提取方法对粳米淀粉结构的影响  

Effects of Different Extraction Methods on Starch Structure of Japonica Rice

作　　者：芦鑫[1] 张晖[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2008年第1期102-106,共5页Food Science

摘　　要：本实验从淀粉形态学、直链淀粉含量、支链淀粉分子量和支链淀粉侧链分布等方面研究碱法、酶法、SDS结合超声波法提取对粳米淀粉结构的影响。得到以下结论:碱法提取对粳米淀粉结构影响最大,其次是SDS结合超声波法,酶法提取影响最小;与酶法提取的支链淀粉相比,碱法和SDS结合超声波法提取的支链淀粉分子量有所下降,并且侧链中长B链含量下降,而中B链、短B链和A链的含量增加。In this experiment, the effects of the alkaline, enzyme, SDS and Ultrasound starch extraction methods on the structure of japonica rice were studied from these aspects： starch morphology, amylose content, amylopectin molecular weight, distribution of anhydroglucose chains from debranched amylopectin and so on. Then some conclusions were drawn： the effects of SDS and ultrasound extraction on the structure of rice are less than the alkaline isolation, but more than the enzyme isolation; compared with the amylopectin molecular weight of starch isolation by enzyme, the amylopectin molecular weight of starches isolation by alkaline and SDS were lower, and the long B chain content decreased, but the intermediate B, short B and A chain increased.

关 键 词：粳米 淀粉 结构 提取 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]