頁籤選單縮合
題 名 | 臺灣稻米直鏈澱粉次劃分之理化性質與微細結構=Physicochemical Properties and Fine Structures of Rice Amylose Subfractions in Taiwan |
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作 者 | 黃瑞美; 曾仁佑; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 26:1 1999.02[民88.02] |
頁 次 | 頁28-35 |
分類號 | 463.36 |
關鍵詞 | 澱粉; 劃分; 次劃分; 理化性質; 微細結構; Starch; Fractionation; Subfraction; Physicochemical; Fine structure; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要探討臺灣稻米直鏈澱粉次劃分之理化性質與微細結構。選用四種秈米(臺中秈17號、臺中再來1號、臺中秈10號與臺秈1號)及三種?米(臺農70號、臺中189號與臺?9號),首先分離純化直鏈澱粉,再經Toyopearl HW-65F膠濾層析,並次劃分為F1與F2,分別測其理化性質與微細結構。結果藍價與最大吸收波長,F1幾與直鏈澱粉相若,且均大於F2;碘親和力則是直鏈澱粉遠大於其次劃分之F1與F2。由平均分支數、分支比例與平均分支鏈長,F1之值均高於直鏈澱粉,F2卻較低,可知大分子直鏈澱粉所含分支數較多,分支鏈亦較長。至於米種間,除秈米F1之平均鏈長會高於?米外,其平均分支數、分支比例與平均分支鏈長並無差異。 |
英文摘要 | Some physicochemical properties and the fine structures of seven varieties of subfractions of rice amyloses, including four indica (TCS17, TCN1, TCS10 and TS1) and three japonica (Tnu70, TC189 and TG9), were studied. The amylase was fractionated into F1 and F2 subfractions using the gel permeation chromatography (GPC) with Toyopearl HW-65F gel. The results indicated that the blue value and λmax F1 were similar to the corresponding amylase, but that the values of F2 were slightly lower. The average number of branches, the branch ratio and the average DP of the branches were in the order: F1>amylase>F2. Furthermore, the indica rice had higher average chain length of F1 than did the japonica, but there were no significant difference between the indica and japonica varieties in the average number of branches, the branch ratio or the average DP of the branches. |
本系統中英文摘要資訊取自各篇刊載內容。