白果直链/支链淀粉的分离及性能研究

doi:10.3969/j.issn.0253-2417.2017.04.015

林产化学与工业 ›› 2017, Vol. 37 ›› Issue (4): 103-109.doi: 10.3969/j.issn.0253-2417.2017.04.015

白果直链/支链淀粉的分离及性能研究

张彩虹^1,2, 黄立新¹, 谢普军¹, 邓叶俊¹, 陈虹霞¹

1. 中国林业科学研究院林产化学工业研究所;生物质化学利用国家工程实验室;国家林业局林产化学工程重点开放性实验室;江苏省生物质能源与材料重点实验室, 江苏南京 210042;
2. 中国林业科学研究院林业新技术研究所, 北京 100091

收稿日期:2016-10-13 出版日期:2017-08-25 发布日期:2017-09-02
通讯作者: 黄立新,研究员,博士,博士生导师,主要研究领域为天然产物化学研究及新型干燥技术;E-mail:l_x_huang@163.com E-mail:l_x_huang@163.com
作者简介:张彩虹(1979-),女,河北承德人,硕士,助理研究员,主要研究方向为林果资源开发利用与新型干燥技术;E-mail:zchrainbow-chde@163.com
基金资助:
中国林科院中央级公益性科研院所基本科研业务费专项资金（CAFYBB2014QA021）；江苏省（基础研究计划）自然科学基金（BK20151067）；江苏省生物质能源与材料重点实验室基本科研业务费资金（JSBEM-S-201507）

Extraction and Performance of Ginkgo biloba Linn. Amylase and Amylopectin

ZHANG Caihong^1,2, HUANG Lixin¹, XIE Pujun¹, DENG Yejun¹, CHEN Hongxia¹

1. Institute of Chemical Industry of Forest Products, CAF;National Engineering Lab. for Biomass Chemical Utilization;Key and Open Lab. of Forest Chemical Engineering, SFA;Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China;
2. Research Institute of Forestry New Technology, CAF, Beijing 100091, China

Received:2016-10-13 Online:2017-08-25 Published:2017-09-02

摘要/Abstract

摘要： 以白果为原料，对其淀粉进行提取分离，对直/支链淀粉进行纯化，分别对其性能进行分析测定，测定结果如下：400~800 nm范围内全波长扫描，淀粉-碘络合物最大吸收波长不同，原淀粉与碘络合后在600 nm处，直连淀粉与碘络合后在620 nm处，支链淀粉与碘络合后在560 nm处；白果原淀粉、直链淀粉、支链淀粉在真空条件下干燥后，颗粒大小均在20 μm以下，且扫描电镜（SEM）显示白果原淀粉颗粒为椭圆状，提取后的白果直链淀粉及支链淀粉均无固定形状；DSC分析后发现含水量50%的白果直链/支链淀粉乳液峰值温度（T_p）为138.23℃/76.6℃，均为糊化温度，含水量小于5%白果直链/支链淀粉T_p为117.56℃/94.83℃，均为脱残留水分的吸热峰。由凝胶色谱结果分析得到，白果直链淀粉由两种直链淀粉组成，分子质量分别为10.31和2.32 ku；白果支链淀粉分子质量为1 189.05 ku。

关键词: 白果, 直链淀粉, 支链淀粉, SEM, DSC

Abstract: Starch was extracted and separated from Ginkgo biloba Linn. Its amylase and amylopectin were purified and their performances, e.g. maximum absorption wavelength, DSC, SEM, were analyzed. The results indicated that maximum absorption wavelength on starch, amylase and amylopectin of G. biloba was 600, 620, and 560 nm separately by wavelength scanning from 400 nm to 800 nm. Their particles were less than 20 μm. The SEM images showed that the starch feature was ellipsoid and the amylase and amylopectin particles were not steady feature. The maximum endothermic peak of amylase and amylopectin with 50% water was 138.23℃ and 76.6℃.They were gelatinized. The maximum endothermic peak of amylase and amylopectin with less than 5% water were 117.56℃ and 94.83℃.They were dehydration peaks. The gel permeation chromatographic analysis(GPC) showed that the molecular weights of two amylases were 10.31 ku and 2.32 ku and the molecular weight of amylopectin was 1 189.05 ku.

Key words: Ginkgo biloba Linn., amylase, amylopectin, SEM, DSC

中图分类号:

TQ35
TQ920.9

张彩虹, 黄立新, 谢普军, 邓叶俊, 陈虹霞. 白果直链/支链淀粉的分离及性能研究[J]. 林产化学与工业, 2017, 37(4): 103-109.

ZHANG Caihong, HUANG Lixin, XIE Pujun, DENG Yejun, CHEN Hongxia. Extraction and Performance of Ginkgo biloba Linn. Amylase and Amylopectin[J]. Chemistry and Industry of Forest Products, 2017, 37(4): 103-109.

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白果直链/支链淀粉的分离及性能研究

Extraction and Performance of Ginkgo biloba Linn. Amylase and Amylopectin

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