Study on Separation of Arrowhead Amylopectin and Its Molecular Structure

doi:10.7506/spkx1002-6630-200909005

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 29-32.doi: 10.7506/spkx1002-6630-200909005

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Study on Separation of Arrowhead Amylopectin and Its Molecular Structure

WANG Su-ya CAO Chong-jiang YANG Yu-ling LIU Chang-peng DING Nan XIE Qun

Jiangsu Key Laboratory of Quality Control and Further Processing of Food and Oil, School of Food Science and Technology,
Nanjing Finances and Economics University, Nanjing 210003, China

Received:2008-08-05 Revised:2008-12-06 Online:2009-05-01 Published:2010-12-29
Contact: WANG Su-ya E-mail:wsy_wangsy@sina.com， wsy_wangsy@hotmail.com

Abstract

Abstract:

Amylose and amylopectin of arrowhead starch were successively separated by n-butanol recrystallization. It was proved that the obtained amylopectin was pure by chromatography on Sepharose 2B column. Furthermore, molecular structure of the amylopectin was analyzed by enzymatic method. The results showed that average chain length (CL), interior chain length (ICL) and exterior chain length (ECL) of the amylopectin are 22, 14 and 7, respectively. β-amylase limit dextrin of the amylopectin were completely debranched by orderly hydrolyzing with isoamylase and pullulanse. The ratio of A chain and B chain is calculated to be 1.33:1.0, and the multiple branching degree of arrowhead amylopectin is 2.33.

Key words: arrowhead starch, separation, amylopectin, molecular structure

CLC Number:

TS235.9

WANG Su-ya CAO Chong-jiang YANG Yu-ling LIU Chang-peng DING Nan XIE Qun. Study on Separation of Arrowhead Amylopectin and Its Molecular Structure[J]. FOOD SCIENCE, 2009, 30(9): 29-32 https://doi.org/10.7506/spkx1002-6630-200909005

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Study on Separation of Arrowhead Amylopectin and Its Molecular Structure

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