頁籤選單縮合
題 名 | 澱粉之理化性質與微細結構=Physicochemical Properties and the Fien Structure of Starch |
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作 者 | 黃瑞美; 曾仁佑; | 書刊名 | 輔仁民生學誌 |
卷 期 | 3:1 1997.12[民86.12] |
頁 次 | 頁115-130 |
分類號 | 463.36 |
關鍵詞 | 澱粉; 次劃分; 理化性質; 微細結構; Starch; Subfraction; Physicochemical properties; Fine structure; |
語 文 | 中文(Chinese) |
中文摘要 | 分離直、支鏈澱粉最常用水溶液溶離法與分散沈降法。支鏈澱粉結構以澱粉結束結構模型(cluster structure model)廣被接受,其最大吸收波長為525-607nm,藍價介於0.023-0.26,碘親和力為0.06-4.63g╱100g,固有黏度分佈於130-193mL╱mg。直鏈澱粉則含直鏈狀與帶分支鏈之分子,其BV為1.06-1.50,IA為17-21g╱100g,λ max為630-660nm,DPn範圍由玉米之960至馬鈴薯之4920葡萄糖單位(anhydro-glucose unit;Ag.u.);平均分支數為1.3-10.4條,其中,禾穀類直鏈澱粉之DPn較小(960-1290Ag.u.),分支數亦最少(1.3-5.5),尤其是稻米,其分支數只有1.5-4.5。直鏈澱粉經次劃分發現,大分子部份所含分支數較多,分支鏈亦較長,而小分子者大都為直鏈狀。澱粉微細結構會影響直鏈澱粉含量測定,澱粉之結晶構造、凝膠特性、回凝與米飯入口品質。 |
英文摘要 | The aqueous leaching and the dispersion and precipitation method are generally used in the isolation of amylose and amylopectin. The cluster structure model was widely accepted in the explanation of the amylopectin structure. The λ max, blue values, iodine affinity and intrinsic [η] of the amylopectin were 628-635nm, 1.035-1.067, 18.97-20.01g/100g and 130-193mL/mg, respectively. The blue values, iodine affinity and λ max of the amylose were 1.06-1.50, 17-21g/100g and 630-660nm, respectively. The amylose starch contained linear and branched molecular. The range of amylose DPn values was 960 (corn) to 4920 (potato) anhydro-glucose unit (Ag.u), average number of branches was 1.3-10.4. Besides, the anylose of cereal had the least DPn (960-1290 Ag.u.) and average number of branches (1.3-5.5), especially rice amylpse (1.3-4.5). The subfraction of amylose was divided by GPC. The results showed that the subfraction of large molecular had higher number of branches and the longer branch chain length, while the one with smaller molecular was almost linear. The fine structure of starch had effects on the following characteristics: the measurement of anylose content, the structure of the starch crystallization, the property of the starch gelation, the retrogradation of starch and the eating quality of cooked rice. |
本系統中英文摘要資訊取自各篇刊載內容。