• 作者： 呂政義; 張曙明; 周如文
• 作者服務機構： 中央研究院化學研究所
• 中文摘要： 本研究係使用 schoch 氏法及 Gilbert 等氏法分離三種紅豆、一種綠豆及一種豌豆澱粉中之直鏈澱粉，其聚合度則使用直接化學法及過碘酸氧化法測定之。由實驗結果得知三種豆類澱粉中之直鏈澱粉聚合度各不相同。由 Schoch 氏法分離者聚合度較大，如紅豆為 1292-1999 ，綠豆為 1909 ，豌豆為 1875 。而依 Gilbert 等氏法分離之直鏈澱粉，其聚合度則為紅豆100-120 ，綠豆 119 ，豌豆 77 。且由過碘酸氧化法測出之聚合度較直接化學法者為低。直鏈澱粉之分子大小及分佈係使用膠體層析法測定之。由圖譜顯示它們，僅有一個主舉，然聚合度則稍有差別。直鏈澱粉之β-amylolysis 範圍均在77-87%。而當直鏈澱粉經剪枝酵素 pullulanase 處理後，則各β-amyfolysis可達完全。綜合所得結果顯示各種豆類澱粉中直鏈澱粉分子之微細構造是有差異的。
• 英文摘要： Amyloses were isolated from three varieties of red bean, mung bean and yellow smooth pea by usingthe methods of Schoch and of Gilbert et al. The degrees of polymerization (d.P.) of the amyloses weredetermined by direct chemical method and periodate oxidation method. The d.p. of amyloses isolatedfrom varied methods were different. With Schoch's method, the d.p. were from 1292 to 1999 for redbeans, 1909 for mung bean, and 1875 for pea. However, they were only 100 to 120 for red bean, 119 formung bean, and 77 for pea by Gilbert's method. And d.p. obtained from periodate oxidation methodwere lower than that from direct chemical method. Gel filtration technique was applied for the study onthe molecular size distribution of the amylose. The chromatographic profiles of all amyloses were similarin that there was one major peak, but with a slight variation in d.p.. The degress of β-amylolyses on theamyloses were from 77 to 87%. The β-amylolysis could be completed when the amylose was pretreatedwith pullulanase for debranching. The results indicated that there were some differences among the finestructures of these legume amyloses.
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