食品添加剂制备工艺.pdf

※专题论述 食品科学 2010, Vol. 31, No. 11 2 73 直链淀粉和支链淀粉的表征 李海普，李 彬，欧阳明，张莎莎 (中南大学化学化工学院，湖南长沙 4 10083) 摘 要：直链淀粉和支链淀粉是淀粉的两大主要组分，它们在分子结构以及分子聚集态等方面的差异导致其物化 特性有所不同，具有不同直链和支链淀粉组成比例的淀粉在总体应用表现也不相同。本文通过讨论淀粉最新的研究 进展，对直链淀粉和支链淀粉的纯度、分子结构、相对分子质量、晶体特性、热焓特性、黏度特性等进行综述。 关键词：直链淀粉；支链淀粉；表征；物化特性 Advances in Characterization of Amylose and Amylopectin Starch LI Hai-pu ，LI Bin ，OUYANG Min g ，ZHAN G Sh a-sh a (School of Chemistry and Chemical Engineering, Central South University, Changsha 4 10083, China) Abstract ：As two maj or constituents of starch, amylose and amylopectin are distinct in both molecular structures and molecular aggregation, which results in dissimilarity in their physico-chemical properties. Con sequently, the application performance of starch is variable due to the ratio of amylose and amylopectin. Current progress in characterization such as purity, molecular structure, relative molecular weight, crystal characteristics, thermal enthalpy and viscosity of amylose and amylopectin has been reviewed in this paper, which will provide meaningful references for further investigations of structural and physicochemical characterization as well as the application of amylose and amylopectin. Key w ords ：amylose ；amylopectin ；ch aracterization ；phy sicochemical property 中图分类号：T S2 3 1 文献标识码：A 文章编号：1002-6630(20 10) 11-0273-05 淀粉是一种可再生、可生物降解的天然高分子物 其各自的分子结构及物化特性等进行详细剖析。 质，在可持续发展意识不断增强的今天，其不仅在食 对于直链淀粉和支链淀粉的分离，人们已经进行 品工业中起着决定性的作用，在材料、生物及医药等 了很多研究，并且有不少资料对这些工作进行了总结评 [ 1-5] 述[ 17 - 19 ] 。而对分离后直链、支链淀粉产品的表征，由 领域的应用也日益引人注目 。直链淀粉和支链淀粉是 淀粉的两大主要组分，由于二者的分子结构、分子聚 于各研究侧重点的差异，人