食品科学2001，Vol.22Issue(1)：23-26,4.
银杏淀粉的分离和纯化
Study on Hot-wire Method for Measuring the Thermal Conductivity of food Materials
摘要
Abstract
High ly purified amylopectin and amylose from ginkgo biloba L.starch could be obtained by recrystallization. Results of gel permeation chromatography (GPC) on sepharose 2B showed that molecular weight of ginkgo amylose appeared to be smaller than that of corn amylose,whereas the amylopectin molecular weight had a wide distribution in the GPC profile. For ginkgo amylose and amylopectin,iodine affinity values were 19.19％ and 0.13％ ,blue values 0.85 and 0.12.and λ max of I2-KI blue colour 626nm and 564nm ,respectively. Amylose content of ginkgo starch was 33％.关键词
银杏淀粉重结晶分离纯化凝胶过滤色谱分类
轻工纺织引用本文复制引用
敖自华,王璋,许时婴..银杏淀粉的分离和纯化[J].食品科学,2001,22(1):23-26,4.
