乙醇溶液逐步溶解分级直链糊精  

Fractionation of linear dextrin by gradient alcohol dissolution

作　　者：李燕[1] 罗舜菁[1] 黄丽 胡秀婷[1] 刘成梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌市食品药品检验所,江西南昌330038

出　　处：《食品工业科技》2017年第18期165-172,共8页Science and Technology of Food Industry

基　　金：国家自然科学青年基金(31601425)

摘　　要：本文基于乙醇溶液对直链糊精的溶解规律,建立了乙醇溶液逐步溶解分级直链糊精的方法。以平均多分散性D_(Ma)为评价指标,研究了直链糊精与乙醇溶液固液比、pH以及盐(KCl)对直链糊精分级的影响。结果表明:当固液比为1∶100时,D_(Ma)最小,分级效果最佳;酸性、碱性及中性环境均适宜直链糊精分级,当pH为6.00时,分级效果最佳;而盐的存在不利于直链糊精分级。因此,乙醇溶液逐步溶解分级法操作简单,成本低,是一种有效分级获得分子量分布窄的直链糊精的方法。The object of this work was to establish a method of linear dextrin fractionated by alcohol gradient dissolution on basis of the solubility of linear dextrin in alcohol solution.The effects of ratios of linear dextrin to alcohol solution,p H and salt（ KCl） on linear dextrin fractionation were investigated using the average molecular-weight dispersity（ D_（Ma）） as an evaluation index.The results showed that the D_（Ma） of fractions was lowest when the ratio of linear dextrin to alcohol solution was 1 ∶ 100. It confirmed that the fractionation under this condition was best.Besides,this method of fractionation was applicable in the acidic,neutral,and alkaline environments. The dextrin fractionation at p H6.00 was optimal. However,the existence of salt was not favorable for the fractionation of dextrin.These results suggested that gradient alcohol dissolution,which was simple and lowcost,was an efficient method for fractionating linear dextrin into fractions with different molar masses of low DM.

关 键 词：直链糊精 乙醇溶液 逐步溶解 分级 多分散性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]