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題 名 | Adlay Starch and Its Structure of Amylopectin=薏仁澱粉及其支鏈澱粉之分子結構 |
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作 者 | 楊啟春; 張曙明; 顏慧貞; | 書刊名 | 中央研究院化學研究所集刊 |
卷 期 | 45 1998.03[民87.03] |
頁 次 | 頁67-78 |
分類號 | 341.91 |
關鍵詞 | 薏仁澱粉; 支鏈澱粉; 分子結構; |
語 文 | 英文(English) |
中文摘要 | 選用八種薏仁為樣品,所含澱粉及其支鏈澱粉均經分離,八種天然薏仁所含直鏈 澱粉為0.1-3.2%,顯示這些薏仁為糯性。使用分子篩柱色層(GPC)分析不同處理的 澱粉。天然澱粉與支鏈澱粉的GPC(TSK HW75)圖相同。只有一個主峰及延伸的長 尾,λ為544-604nm,顯示出典型糯性澱粉層析圖。天然澱粉與支鏈澱粉以 isoamylase切枝後經GPC(TSK HW50)分離,而兩者GPC圖亦同,一個小或無的 峰為微量直鏈澱粉的殘基,另有兩個主峰為支鏈澱粉的支鏈,鏈長分別為29-44及16-24 個葡萄糖單位組成。將天然澱粉及支鏈澱粉先以β-amylase 水解(β-LD),再經 isoamylase 及pullulanse兩次切枝的產物,經GPC分子篩柱色層(TSK HW50)分 析,其圖譜兩者亦相似,最小的峰為直鏈澱粉的殘基,三個主要部分,係支鏈澱粉的 長B鏈(19-30),短B鏈(6-19)及A鏈(≦6),A鏈與B鏈之比為0.8-1.1。 |
英文摘要 | Eight varieties of adlay, also called Job's tears, (Coix lachryma jobi L. ma-yuen Stapf) starches and amylopectins were prepared. As a result of the amylose content ranged from 0.1 to 3.2% these starches should belong to waxy-type. The gel permeationg chromatographic (GPC) columns were applied to fractionate all different samples. The same elution patterns (TSK HW-75) of starches and amylopectins comprised one major symmetrical peak tailing up with λ at 544-604 nm. The elution profiles of isoamylase- debranched starches (TSK HW-50) resembled those of their amylopectins too. They had one tiny peak, none or little, regarded as amylose residues eluted at void volume and two main peaks arose from amylopectins with chain-length(CL), 29-44 and 16-24, respectively. The isoamylase-pullulanase- debranched materials of β-limit dextrin (β-LD) of adlay starches and amylopectins appeared elution patterns (TSK HW-50) alike. One none or little peak considered to be residues of amylose and three major peaks including long B-chain(CL) 19-30, short B-chain(CL)6-19 and A-chain (CL)≦6, corresponded to residues of amylopectin. The A:B chain ratios for amylopectins were 0.8-1.1. |
本系統中英文摘要資訊取自各篇刊載內容。