作物学报 ›› 2009, Vol. 35 ›› Issue (9): 1755-1758.doi: 10.3724/SP.J.1006.2009.01755
• 研究简报 • 上一篇
田益华,张传辉,蔡剑,周琴,姜东*,戴廷波,荆奇,曹卫星
TIAN Yi-Hua,ZHANG Chuan-Hui,CAI Jian,ZHOU Qin,JIANG Dong*,DAI Ting-Bo,JING Qi,CAO Wei-Xing
摘要:
以小麦面粉中分离纯化出的A-、B-型淀粉粒为材料,研究其形态及理化特性。淀粉粒扫描电镜形态观察显示,小麦全淀粉中A-、B-型淀粉粒形态差异显著,分离出的A-、B-型淀粉粒无混杂。分离纯化出的A-型和B-型淀粉粒粒径范围分别为4.45~44.46 μm和0.47~11.16 μm,单位质量数量分别为1.23×1010 g-1和6.70×1010 g-1,直链淀粉含量分别为27.70%和22.62%。B-型淀粉粒的膨胀势较大,但糊化值明显小于A-型淀粉粒。重组淀粉中B-型淀粉粒的重量比例小于30%时对淀粉糊化特性影响很大,超过30%后,淀粉粒粒级分布对糊化特性的影响变小。
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