摘要
用重结晶的方法对葛根淀粉中直链淀粉和支链淀粉组分进行分离和纯化，并利用碘亲和力测定，凝胶过滤层析，Ｘ－射线衍射等方法对产品的纯度进行了鉴定。结果表明通过重结晶８次可得到完全纯化的葛根直链淀粉；反复３次加入正丁醇去除残留的直链淀粉可得到完全纯化的葛根支链淀粉。
The recrystallization method was used for seperation and purification of amylose and amylopectin from pueraria lobata(willd.) ohwi starch . Purities of these two components were examined by iodine affinity , gel permeation chromatography and X-ray diffraction. The results showed that 8 times recrystallization by forming amylose-butanol complex can get pure amylose; 3 times recrystallization to decant amylose can get pure amylopectin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1998年第4期18-21,共4页
Food and Fermentation Industries
关键词
葛根
直链淀粉
支链淀粉
分离
纯化
amylose,amylopectin, Pueraria lobata ,sepaiation,purification
