玉米、甘薯和马铃薯直链淀粉回生前后可见及红外吸收变化分析  

Analysis of visible and IR absorbance of maize, sweet potato and potato amylose before and after retrogradation

作　　者：孙海波[1] 康海岐[2] 吴洪斌[3] 连喜军[4] 王景余[1] 邹美智[1] 李艳萍[1] 

机构地区：[1]天津市农作物研究所,天津300384 [2]四川省农业科学院作物研究所,成都610066 [3]新疆农垦科学院农产品加工研究所,石河子832000 [4]天津商业大学,生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科技》2014年第7期264-267,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31271935)

摘　　要：为了探索淀粉中直链淀粉的单独回生性质,研究了玉米、甘薯和马铃薯直链淀粉回生前后的可见及红外吸收变化情况。实验结果表明,回生前直链淀粉可见最大吸收分别为玉米627.4nm、甘薯575.4 nm、马铃薯627.5 nm,回生后分别为玉米568.2 nm、甘薯569.6 nm、马铃薯569.6nm。红外结果表明,少量连接多肽的玉米直链淀粉参与了回生,这些淀粉再次回生时连接多肽和氨基酸的淀粉没有参与回生,3种淀粉中连接脂肪的淀粉未参与回生。水参与了淀粉回生晶体的形成,不同晶型可通过晶体中水的H-O-H弯曲振动判别。The visible and IR spectrum of amylose and amylopectin isolated from maize, sweet potato and potato retrograded starches before and after retrogradation has been determined so as to shed some light on the retrogradation properties of various amylose and amylopectin. The results showed that the maximum visible absorption wavelengths （λmax） of amylose （attached with I2/KI） were 627.4 nm for maize amylose, 575.4 nm for sweet potato amylose, and 627.5 nm for potato amylose. Whereas the λmax of the corresponding retrograded amylose were 568.2 nm, 569.6 nm and 569.6 nm respectively. The results of IR spectra showed that a small amount of maize amylose and amylopectin linked to polypeptide and amino acids involved in retrogradation and they did not engage in retrogradation in second retrograding process.For those three kinds of starches, those linked to lipids did not involve in retrogradation. Water involved in formation of retrograded crystals and the type of crystals might be discerned by H-O-H deformation vibration of water in crystals.

关 键 词：回生特性 可见和红外图谱 直链淀粉 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]