摘要: 用重结晶法可以得到纯度较高的银杏直链淀粉和支链淀粉。凝胶过滤色谱表明:银杏直链淀粉的分子量比玉米直链淀粉的小,而支链淀粉的分子量则具有较宽的分布。银杏直、支链淀粉的碘亲和力分别为19.19%和0.13%,蓝值分别是0.85和0.12,λmax为626nm和564nm;银杏淀粉中直链淀粉含量为33%。
敖自华, 王璋, 许时婴. 银杏淀粉的分离和纯化[J]. 食品科学, 2001, 22(1): 23-26.
AO Zi-Hua, WANG Zhang, XU Shi-Ying. Study on Extraction and Purification of Amylose and Amylopectin from Ginkgo (Ginkgo Biloba L.) Starch[J]. FOOD SCIENCE, 2001, 22(1): 23-26.