摘要
用重结晶法可以得到纯度较高的银杏直链淀粉和支链淀粉。凝胶过滤色谱表明：银杏直链淀粉的分子量比玉米直链淀粉的小，而支链淀粉的分子量则具有较宽的分布。银杏直、支链淀粉的碘亲和力分别为19.19%和0.13%，蓝值分别是0.85和0.12，λmax为626nm和564nm；银杏淀粉中直链淀粉含量为33%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第1期23-26,共4页
Food Science
