食品科学 ›› 2009, Vol. 30 ›› Issue (9): 29-32.doi: 10.7506/spkx1002-6630-200909005

• 基础研究 • 上一篇    下一篇

慈菇淀粉分离纯化及其支链淀粉分子结构研究

王素雅,曹崇江,杨玉玲,刘长鹏,丁 男,谢 群   

  1. 南京财经大学食品科学与工程学院,江苏省粮油食品检测与深加工重点实验室
  • 收稿日期:2008-08-05 修回日期:2008-12-06 出版日期:2009-05-01 发布日期:2010-12-29
  • 通讯作者: 王素雅 E-mail:wsy_wangsy@sina.com, wsy_wangsy@hotmail.com
  • 基金资助:

    江苏省高校自然科学基金项目(05KJB550034)

Study on Separation of Arrowhead Amylopectin and Its Molecular Structure

WANG Su-ya CAO Chong-jiang YANG Yu-ling LIU Chang-peng DING Nan XIE Qun   

  1. Jiangsu Key Laboratory of Quality Control and Further Processing of Food and Oil, School of Food Science and Technology,
    Nanjing Finances and Economics University, Nanjing 210003, China
  • Received:2008-08-05 Revised:2008-12-06 Online:2009-05-01 Published:2010-12-29
  • Contact: WANG Su-ya E-mail:wsy_wangsy@sina.com, wsy_wangsy@hotmail.com

摘要:

本研究采用正丁醇法对慈姑支链淀粉与直链淀粉进行分离,Sepharose 2B凝胶层析表明支链淀粉得到纯化。采用酶法分析了慈姑支链淀粉的分子结构,结果表明慈姑支链淀粉的平均链长(CL)为22,其中外链长(ECL)为14,内链长(ICL)为7。异淀粉酶和普鲁兰酶依次作用于慈姑支链淀粉的β-极限糊精,计算得支链淀粉A链与B链比值为1.33:1.0,分支化度为2.33。

关键词: 慈菇淀粉, 分离, 支链淀粉, 分子结构

Abstract:

Amylose and amylopectin of arrowhead starch were successively separated by n-butanol recrystallization. It was proved that the obtained amylopectin was pure by chromatography on Sepharose 2B column. Furthermore, molecular structure of the amylopectin was analyzed by enzymatic method. The results showed that average chain length (CL), interior chain length (ICL) and exterior chain length (ECL) of the amylopectin are 22, 14 and 7, respectively. β-amylase limit dextrin of the amylopectin were completely debranched by orderly hydrolyzing with isoamylase and pullulanse. The ratio of A chain and B chain is calculated to be 1.33:1.0, and the multiple branching degree of arrowhead amylopectin is 2.33.

Key words: arrowhead starch, separation, amylopectin, molecular structure

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