FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 89-94.doi: 10.7506/spkx1002-6630-201106020

• Processing Technology • Previous Articles     Next Articles

Preparation and Characteristics of Corn Amylose

LI De-hai1,2，MA Ying1,*   

  1. 1. School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China；
    2. College of Forest, Northeast Forestry University, Harbin 150040, China
  • Received:2010-05-26 Revised:2011-01-20 Online:2011-03-25 Published:2011-03-03
  • Contact: MA Ying1,* E-mail:maying@hit.edu.cn

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Abstract: Corn starch was used as the raw material to prepare corn amylose by diluted alkaline dispersion method. The optimum conditions for preparing and separating corn amylose for improved amylose yield and blue value were determined by orthogonal array design to be NaOH concentration of 0.35－0.45 mol/L, NaCl concentration of 5% and centrifugation speed of 7000－8000 r/min. In addition, according to comparison on blue value, intrinsic viscosity and molecular weight, texture properties and molecular weight distribution, diluted alkaline dispersion derived corn amylose was more pure than n-butyl alcohol derived corn amylose and corn amylose obtained by ethanol method. The gelatinization properties and molecular weight distribution of diluted alkaline dispersion derived corn amylose were found to be as similar as those of the amylose standard.

Key words: corn starch, amylose, dispersant, extraction, property

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