直链淀粉的分级制备研究  

Research on preparation of amylose by isolation from native starch

作　　者：刘志强[1] 益小苏[1] 

机构地区：[1]浙江大学高分子科学与工程系,浙江杭州310027

出　　处：《浙江大学学报（自然科学版）》2000年第5期494-498,共5页

基　　金：浙江省科委重点资助项目(961101015)

摘　　要：为了制备高分子量和高纯度的直链淀粉 ,采用改进的分散法和水浸法对原淀粉进行分级 .采用乌式粘度计和紫外分光光度计分别测量了产物的特性粘数和碘合量 ,由此分别计算出产物分子量和纯度 .实验发现 ,在分散法和水浸法分级制备直链淀粉中 ,溶液温度始终是一个重要的控制参数 ,产物分子量和纯度随络合加热温度或浸提温度的升高而下降 ,其它因素如分散法中的分散时间或重结晶次数对产物分子量的影响不大 .采用除去蛋白质和脂类的原淀粉进行浸提 。Dimethylsulfoxide (DMSO) dispersion and aqueous extracting methods employed to isolate linear and branched components from native starch, were modified to obtain amylose of high molecular weight (MW) and high purity. Ubbelohde viscometer and UV spectrophotometer were used to measure intrinsic viscosity and iodine binding capacity, based on that MW and purity of products were calculated. Experimental results demonstrated that temperature played an important role throughout the isolating procedure, e.g. solution's temperature before first precipitation in DMSO dispersion, leaching temperature in aqueous extracting. MW and purity decreased with increase of temperature, but were less influenced by other factors such as dispersion time and recrystallizing number. It was well proved that defatted starch should be used to obtain amylose of high purity.

关 键 词：直链淀粉 分散法 水浸法 分级 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]