食品科学 ›› 1999, Vol. 20 ›› Issue (3): 15-18.
• 基础研究 • 上一篇 下一篇
张林维
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ZHANG Lin-Wei
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摘要： 运用交联明胶亲和色谱法，对番薯淀粉组分进行分离，得到直链和支链淀粉两个级分。直链和支链淀粉级分的蓝值和β-淀粉酶酶解极限分别为1．38％和98％，0．20％和50％，与标准的直链和支链淀粉相当。番薯淀粉中直链淀粉级分的含量为15．6％。
关键词: 番薯淀粉, 亲和色谱
Abstract: The paper dealt with the fractionation of the starch from sweet potato by affinity chromotography on crosslinked gelatin granules in acetate buffer.The amylose and alnylopectin fractions were obtained and character ized by delermining their blue value and β-amylolysis limit.The amylose content is 15.6% for the starch from the root tuber of sweet potato.
Key words: , Sweet potato (Ipomoea batatas)； Athnity Chromotography Starch.；
张林维. 番薯淀粉组分的分级分离[J]. 食品科学, 1999, 20(3): 15-18.
ZHANG Lin-Wei. [J]. FOOD SCIENCE, 1999, 20(3): 15-18.
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