Abstract
The amylosecontents in starch is one of its qualitycharacteristics. Generally it is a specific sign of astarch-containing material and the starch received from it. Physical and chemical properties of starch and its use in the national economy depend on it. In small quantities the amylose is received by starch fractionating. It is the difficult and expensive technology. Selectors carry out research workson creation of new varieties of potatoes, grain and leguminous crops with the increased content of amylose in starch. They need techniques of definition of amylose in different types of raw materials. But before developing a technique, it is necessary to investigate optical properties of this or that type of starch and the components making it. It showed from researches, different types of starchhad differentoptical properties of itscomponents. For example, the technique developed for definition of amylose in corn starch isn't acceptable for its definition in starch of triticale and wheat. Earlier we studied properties of iodine polysaccharides of corn and triticale starches and factors affecting the optical properties of iodine polysaccharides. In this work it was investigated the influence of amylose, concentration of iodine and potassium iodide at KI:I from 3 to 15 on an optical density of wheat iodine polysaccharidessolutions. It is established that the iodine amylose of wheat has a maximum at 600 nanometers, an iodine amylopectin has at 565 nanometers. Spectra of wheatpolysaccharides differ in value of an optical density ?max and a form of curves from related polysaccharides of triticale. Concentration of an iodine in the studied solution has to be equal 0.6 mg/cm3, and a ratio of potassium iodide to an iodine has to be 5.
Highlights
Молекула крахмала состоит из двух полисахаридов – амилозы и амилопектина
Амилозу и амилопектин получали с использованием бутанола-1, изоамилового спирта, этанола согласно [1,2], используя способность амилозы в отличие от амилопектина образовывать кристаллический комплекс с бутанолом-1
Struyf N., Laurent J., Lefevere B., Verspreet J. et al Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations // Food chemistry. 2017
Summary
Объекты исследования: крахмал зерна пшеницы (ГОСТ 32092-2014) и его полисахариды, амилоза, амилопектин, их смеси в разных соотношениях. Амилозы, амилопектина, их смесей, крахмала приготавливали концентрацией 1 мг/см согласно [1, 2], исследуемые растворы – согласно условиям экспериментов. Полисахариды растворяли в 0,1 н растворе гидрооксида натрия при нагревании в кипящей водяной бане в течение 5 мин, подкисляли до рН 5,0–5,3 и разбавляли до концентрации 0,1 мг/см. Амилопектина, крахмала, йода приготавливали концентрацией 1 мг/см3 [1, 2]. В мерную колбу вместимостью 100 см вносили исходные растворы, например, по 1; 2; 3; 4; 5; 6 см раствора амилозы и по 9; 8; 7; 6; 5; 4 см раствора амилопектина, чтобы их суммарная концентрация всегда была 0,1 мг/см в 100 см. Измерение оптических характеристик исследуемых растворов йод-полисахаридных комплексов амилозы, амилопектина, их смесей и крахмала проводили на отечественном спектрофотометре СФ-2000 в диапазоне 200–800 и 400–800 нм
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