FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 271-274.

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Study on Separating Coarse Amylose by Butanol Precipitation

 GAO  Wei-Li, ZHAO  Yan, LI  Jian-Ke   

  1. Key Laboratory of Food Science,Ministry of Education,Nanchang University,Nanchang 330047,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: In this paper,according to the structural property and physicochemical property of amylose and amylopetin,we use butanol precipitation separating amylose and amyloptin from common corn starch.Disscussed the effect of centrifugal time,centrifugal force on separating efficiency of amylose and amylopetin.The resultes showed that at 2 ℃,8000 r/min,centrifuge 15 mins,we could get the best separate efficiency,and at last we compared the viscosity,blue value,gel permeation chromatog-raphy of the amylose sample with the standard amylose,confirmed the coarse amylose had a high purity.

Key words: butanol precipitation, separating, amylose, effect factors