一种快速分离稻米淀粉主成份的方法

• 作 者: 季清娥 徐珍秀 蓝盛银
• 机 构: 华中农业大学生命科技学院,华中农业大学生命科技学院,华中农业大学生命科技学院 武汉 430070,武汉 430070,武汉 430070
• 出 处: 华中农业大学学报
• 发表日期: 1997年02期
• 关键词: 稻米淀粉 直链淀粉 支链淀粉 主成份 分离时间 数理分析 颜色反应 主成分 去壳 Seven

以品质不同的7个水稻品种为材料,用0.1mol/L的NaOH溶液对稻米进行处理,稻米的2种主成份(直链淀粉和支链淀粉)即可分离开来。对用上述方法处理得到的上清液和下层颗粒分别用I_2—KI溶液染色,上清液显蓝色,为直链淀粉,下层颗粒显棕红色,为支链淀粉。不同水稻品种上清液蓝色的深浅与直链淀粉含量呈正相关;同时,不同水稻品种2种淀粉分离时间的长短也与直链淀粉含量呈正相关。

Seven rice cultivars with different qualities were used to treat rice with 0.1 mol / L NaOH solution. The two main components (amylose and amylopectin) of rice were separated. The supernatant and the lower particles obtained by the above treatment were stained with I_2-KI solution, the supernatant was blue, amylose, the underlying particles were brown red, pullulan. There was a positive correlation between the blue color of the supernatant and the amylose content of different rice cultivars. Meanwhile, the length of time for two starch isolates from different rice cultivars was also positively correlated with amylose content.