自然发酵对玉米淀粉分子结构的影响  

Effect of spontaneous fermentation on the molecular structure of corn starch

作　　者：袁美兰[1] 鲁战会[2] 李里特[2] 

机构地区：[1]江西科技师范学院生命科学学院,南昌330013 [2]中国农业大学食品科学与营养工程学院,北京100086

出　　处：《食品科技》2010年第8期290-293,共4页Food Science and Technology

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD05A01);江西科技师范学院博士科研启动基金项目

摘　　要：采用凝胶过滤色谱法测定了发酵前后玉米淀粉的直链淀粉和支链淀粉的平均聚合度,并分析了经凝胶色谱分离得到的支链淀粉的精细结构特征,结果表明:自然发酵使玉米淀粉的直链淀粉和支链淀粉聚合度下降,支链淀粉的平均链长、平均外链长增加,平均链数和分支密度下降。The mean polymerization degree of amylose and amylopectin of the control and fermented corn starch was determined using gel filtration chromatogram,and then the fine structure characteristics of the amylopectin separated were analyzed.The results indicated that the mean polymerization degree of the amylose and amylopectin decreased,the mean chain length and the mean external chain length increased,and the mean number of chains and the chain density decreased after spontaneous fermentation.

关 键 词：玉米淀粉 自然发酵 分子结构 凝胶过滤色谱 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]