直链淀粉和支链淀粉的表征  

Advances in Characterization of Amylose and Amylopectin Starch

作　　者：李海普[1] 李彬[1] 欧阳明[1] 张莎莎[1] 

机构地区：[1]中南大学化学化工学院,湖南长沙410083

出　　处：《食品科学》2010年第11期273-277,共5页Food Science

基　　金：国家自然科学基金项目(50804055);湖南省自然科学基金项目(09JJ3100)

摘　　要：直链淀粉和支链淀粉是淀粉的两大主要组分,它们在分子结构以及分子聚集态等方面的差异导致其物化特性有所不同,具有不同直链和支链淀粉组成比例的淀粉在总体应用表现也不相同。本文通过讨论淀粉最新的研究进展,对直链淀粉和支链淀粉的纯度、分子结构、相对分子质量、晶体特性、热焓特性、黏度特性等进行综述。As two major constituents of starch,amylose and amylopectin are distinct in both molecular structures and molecular aggregation,which results in dissimilarity in their physico-chemical properties.Consequently,the application performance of starch is variable due to the ratio of amylose and amylopectin.Current progress in characterization such as purity,molecular structure,relative molecular weight,crystal characteristics,thermal enthalpy and viscosity of amylose and amylopectin has been reviewed in this paper,which will provide meaningful references for further investigations of structural and physicochemical characterization as well as the application of amylose and amylopectin.

关 键 词：直链淀粉 支链淀粉 表征 物化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]