FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (1): 23-26.
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AO Zi-Hua, WANG Zhang, XU Shi-Ying
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Abstract: Highly purified amylopectin and amylose from ginkgo biloba L.starch could be obtained by recrystallization.Results of gel permeation chromatography (GPC) on sepharose 2B showed that molecular weight of ginkgo amylose appeared to be smaller than that of corn amylose,whereas the amylopectin molecular weight had a wide distribution in the GPC profile.For ginkgo amylose and amylopectin,iodine affinity values were 19.19% and 0.13%,blue values 0.85 and 0.12,and λmax of I2-KI blue colour 626nm and 564nm ,respectively.Amylose content of ginkgo starch was 33%.
Key words: Ginkgo starch Recrystallization Purification Separation GPC
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.
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