粉葛直链淀粉与支链淀粉分离工艺研究  

Separation of amylose and amylopectin from pueraria thomsonii

作　　者：张钟[1] 刘一芳[1] ZHANG Zhong LIU Yi-fang(Guangdong University of Petrochemical Technology, Maoming 525000 , Chin)

机构地区：[1]广东石油化工学院,广东茂名525000

出　　处：《粮食与饲料工业》2017年第5期33-36,共4页Cereal & Feed Industry

基　　金：广东省科技计划(2015B020230001)

摘　　要：以粉葛为原料,对粉葛中直链淀粉和支链淀粉的分离工艺进行了研究。根据直链和支链淀粉的理化特性及结构的不同,采用正丁醇-异戊醇配合物沉淀法对粉葛直链和支链淀粉进行粗分离,再经正丁醇重结晶得到较纯的直链与支链淀粉,讨论了分离前对淀粉进行预处理、纯化次数、分离过程中离心时间对分离效果的影响。通过对淀粉-碘复合物光吸收特性分析和蓝值比较,表征分离得到的直链与支链淀粉的纯度。结果表明:直链淀粉纯化5次、支链淀粉纯化6次、分离前经过预处理、支链淀粉纯化时离心时间和速度为30min,5 000r/min的条件下,光谱分析测得的最大吸收波长和蓝值都落在直链淀粉与支链淀粉文献报道结果的相应数值范围内,表明此时分离效果最佳,正丁醇结晶法分离的直链和支链淀粉纯度较高。Using pueraria thomsonii as raw material, we studied the separation process of amylose and amylopectin from pu-eraria thomsonii. According to the structural property and physicochemical property of amylose and amylopectin, we used buta-nol precipitation to separate amylose and amylopectin from pueraria thomsonii starch, and then n-butyl alcohol recrystallization to obtain high purity of amylose and amylopectin. The effect of pretreatment, extracting times, centrifugal time on separation effect were discussed. Through analyzing the characteristic of starch-iodine compound light absorption and blue value compari-son method, the purity of amylose and amylopectin were studied. The results showed that the maximum absorption wavelength and blue value were in the corresponding numerical range under the condition of amylose extracting 5 times, amylopectin extrac-ting 6 times, pretreatment and amylopectin purification conditions for 30 min ,5 000 r/min, which could get a higher purity of both amylose and amylopectin.

关 键 词：粉葛 直链淀粉 支链淀粉 丁醇沉淀 分离 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]