直鏈淀粉和支鏈淀粉(更新版)
【正文】 ］ ［J］.淀粉與淀粉糖,2000(3):1~3.［7］ 閆懷義,于燕飛,［A］.上海紡織科技,2010,38,(4):11~13.［8］ ［J］.食品科學(xué),1999(3):15~18.［9］ ［J］.黔南民族師范學(xué)院學(xué)報(bào),2000(2):36~38.［10］ 王彥超,郝再彬,、支鏈木薯淀粉的分離純化及檢測(cè)［A］.東北農(nóng)業(yè)大學(xué)學(xué)報(bào),2009,40(3):47~51.［11］ Grant L A, Ostenson A M, Rayas Duarte P. Determination of Amylose and Amylopectin of wheat Starch Using High Performance Sizeexclusion Chromatography(HPSEC)［J］.Cereal Chemistry,2002,79(6)：771~773.［12］ Scott Grance, Hugh J. Cornell, and Colin J, Rix, Melbourne. A simple and rapid colorimetric method for the determination of amylose in starch produces. Starch 1998,50:158~163.Amylose and amylopectin ratio and the relationship between gelatinization temperatureAuthor: Shi Jiayuan Director: Yan HuaiyiAbstract: Amylose and amylopectin are the two starch ponents,and in the starch ,the proportion of amylose and amylopectin has a direct impact on gelatinization temperature is the temperature when the starch gelatinization occurs,the general temperature of gelatinization by differential scanning calorimetry analysis of quantitative differential thermal analysis,the spectrophotometer study the amylose and amylopectin ratio and the gelatinization temperature of the relationship,the corn starch was extracted with warm water leaching out of amylose and amylopectin,and the use of spectrophotometry different binations of straight,amylopectin gelatinization results showed that:warm water leaching extracted amylose gelatinization temperature is 80 ℃。11
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