马铃薯直链/支链淀粉的分离  

Separation of Potato Amylose and Amylopectin

作　　者：曾凡逵[1] 赵鑫[1] 周添红[1] 高祥虎[1] 耿庆芬[1] 刘刚[1] 

机构地区：[1]中国科学院兰州化学物理研究所环境材料与生态化学发展中心,甘肃兰州730000

出　　处：《现代食品科技》2011年第12期1466-1468,1489,共4页Modern Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金(nycytx-15)

摘　　要：将从新鲜马铃薯中分离出来的淀粉配置成1.33%(m/V)的水溶液,经高压灭菌锅121℃蒸煮180 min后,采用正丁醇螯合直链淀粉。将样品置于泡沫箱中过夜缓慢冷却后,再通过离心(8700 g,30 min)实现直链淀粉与支链淀粉的分离。过量的甲醇(两倍于支链淀粉溶液体积)添加到浓缩的支链淀粉溶液中将支链淀粉沉淀,随后通过离心(8700 g,30 min)获得支链淀粉。直链淀粉和支链淀粉通过进一步分离纯化后分别采用进行光谱测量(与碘试剂结合)和光学显微镜进行分析,结果表明该方法能有效地分离马铃薯直链淀粉和支链淀粉。Starch isolated from fresh potato was dissolved in distilled water to make an aqueous solution （1.33 %, m/V） and n-Butanol was added to chelate the amylose after the sample had been autoclaved at 121 ℃ for 180 minutes on a fluid cycle. The sample were transferred to a styrofoam cooler for slow cooling overnight, then crude amylose and amylopectin was separated by centrifugation （8 300 g, 30 min）. Excess methanol （amylopectin solution： methanol, 1：2） was added to the concentrated amylopectin solution to precipitate the amylopectin, and then the amylopectin was obtained by centrifugation （8700 g, 30 min）. After a further purification, the amylase and amylopecfm fractions were identified by UV-Vis scans of their complex formed with iodine and optical microscope. The results showed that the obtained potato amylase and amylopectin were purified to apparent homogeneity.

关 键 词：马铃薯淀粉 直链淀粉 支链淀粉 分离 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]