Molecular Structure of Starch from Pueraria lobata (Willd.) Ohwi Relative to Kuzu Starch
Molecular Structure of Starch from Pueraria lobata (Willd.) Ohwi Relative to Kuzu Starch
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DOI：
10.1002/star.200700604
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发表时间：
2007-12
期刊：
影响因子：
2.3
通讯作者：
Xianfeng Du;Jianhua Jia;Shiying Xu;Yibin Zhou
中科院分区：
文献类型：
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作者：
Xianfeng Du;Jianhua Jia;Shiying Xu;Yibin Zhou
对葛根淀粉的分子结构进行了研究。并与其它块根淀粉进行了比较。以我国三种主要野葛（Pueraria lobata（Willd.）Ohwi种植区。凝胶渗透色谱法测定的支链淀粉的链分布与其他淀粉的支链淀粉的链分布相似。在所研究的三种支链淀粉中，其β-淀粉分解极限分别为55%、56%和58%，这与葛根支链淀粉的β-淀粉分解极限相似。支链淀粉的数均聚合度为8.7-9.7×103，低于甘薯和马铃薯支链淀粉的数均聚合度（分别为9.9×103和11.2×103）。每个直链淀粉分子的分支链数为5.0。葛根（Pueraria lobata（Willd.）Ohwi直链淀粉含量与葛根（310）、甘薯（310）和木薯淀粉（340）相近，但低于百合（475）和马铃薯（670）。
The molecular structures of starches from Pueraria lobata (Willd.) Ohwi were examined and compared with those of other tuberous and root starches. The fresh tubers were collected from three Chinese main Pueraria lobata (Willd.) Ohwi growing regions. The chain distributions of the amylopectins as determined by gel permeation chromatography were similar to those of the amylopectins of other starches. Among the three amylopectins studied, the respective β-amylolysis limits were 55%, 56% and 58% which were similar to that of kuzu amylopectin. The number average degree of polymerization () values of the amylopectins were 8.7-9.7×103, lower than those of sweet potato and potato amylopectins (9.9×103 and 11.2×103, respectively). The number of branch chains per amylose molecule was 5.0. The average chain length () of the Pueraria lobata (Willd.) Ohwi amyloses was similar to those of kuzu (310), sweet potato (310) and tapioca amyloses (340), but lower than those of lily (475) and potato (670).