• 作者： 呂政義; 邱紫文; 朱玉玲
• 作者服務機構： 中央研究院化學研究所
• 中文摘要： 本研究係探討三種豆科（紅豆、綠豆、豌豆）及四種塊莖（食用美人蕉、樹薯、甘藷及馬鈴薯）澱粉中直鏈澱粉amylose之微細構造。結果顯示，此七種直鏈澱粉的聚合度介乎1,154（甘藷）與3,270（馬鈴薯）之間，β-amylolysis範圍為73.4%驗豆）～92.3%（樹薯），當直鏈澱粉先經剪枝酸素pullulanase處理後，則β-amylolysis可達完全。另外，此七種直鏈澱粉之平均分枝數介於7.9（甘藷）與29.9 (樹薯）之間，此數值之大小會影響直鏈澱粉之固有黏度(intrinsic viscosity)與碘親和力，而各類澱粉中分枝的含量，由層析剖面顯示其重量，約佔全直鏈澱粉的1/33（紅豆）至1/10（豌豆）。
• 英文摘要： The fine structures of amylose from three legume (red bean, mung bean, and pea) and four tuber(cassava, sweet potato, canna, and potato) starches were studied. The degree of polymerization (DP) rangedfrom 1,154 for sweet potato to 3,270 for potato. p-Amylolysis limits ranged from 73.4% for pea amyloseto 92.3% for cassava. p-Amylolysis was complete when the amylose was first treated with pullulanase. Theresults indicated that the average number of branches ranged from 7.9 for sweet potato amylose to 29.9 forcassava. The number of branches influenced the intrinsic viscosity and iodine affinity of the amylose. Gelfiltration chromatography was used to study the molecular size distribution of native and debranchedamyloses. Chromatographic profiles of debranched amyloses indicated that the amount of small branchesranged from 1∕33 for red bean amylose to 1∕10 for pea on a weight basis. The average DP of branchesvaried from 2.51 (red bean) to 13.20 (potato).
• 中文關鍵字： amylose; starch; branches; tuber; legume; chromatography; DP; intrinsic viscosity
• 英文關鍵字： --