期刊文献+

V型直链淀粉-正己醇复合物的制备及表征 被引量:6

Preparation and Characterization of V-type Amylose-Hexanol Complex
下载PDF
导出
摘要 以B型微晶淀粉作为原料,分别在水和醇作溶剂的情况下,与正己醇络合制备得到V型复合物。应用扫描电镜(SEM)、X-射线衍射仪(XRD)、差式扫描量热仪(DSC)、傅里叶红外光谱仪等对两种条件下得到的V型直链淀粉-正己醇复合物的晶体结构进行了表征。应用红外光谱对水及醇溶剂法制备得到的V型直链淀粉-正己醇复合物进行测定,定性确定了V型复合物中正己醇配体的存在;进一步应用主成分分析方法(PCA)对红外吸收光谱进行分析。结果表明:水及醇溶剂法制备得到V型直链淀粉-正己醇复合物的水化物和无水形式晶体。水化物形式晶体颗粒间粘连较严重,无水形式晶体的颗粒直径均为0.5~1μm,二者的结晶度均达到70%以上。V型直链淀粉-正己醇复合物的水化物与无水形式晶体的熔化温度几乎相同,且其复合物中醇类配体的含量分别为9.79%和4.3%。 In this paper, B -type microcrystalline starch made a combination with hexanol in the case ot water and alcohol as solvent respectively; V - type amylose - hexano] complexes were prepared. Obtained V - type amylose-hexanol complexes were characterized with scanning electron microscopy, X - ray diffraction, differential scanning calorimeter, Fourier transform infrared spectrophotometer. Infrared spectrum of obtained V - type amylose - hexanol complexes were measured qualitatively to determine the certain alcohol in V -type complexes ;further application of principal component analysis (PCA) for analysis of infrared absorption spectra. The results showed that using the preparation of water and alcohol solvents, obtained V - type amy]ose - hexanol complexes were hydrates and anhydrous crystal. Hydrate crystal's particles adhesion were serious, the particle diameter of anhydrous crystalline was 0.5 - 1 μm, and the crystallinity of both were above 70%. Hydrates and anhydrous crystal's melting temperature of V - type amylose-hexanol complexes were almost the same, obtained the ligand content of hydrates and anhydrous crystal of Vhexanol were 9.79% and 4.3%.
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2012年第3期24-28,共5页 Journal of the Chinese Cereals and Oils Association
基金 国家自然科学基金项目(21076201) 河南省重点科技攻关项目(102102110103)
关键词 V型直链淀粉-正己醇复合物 结晶结构 制备 V - type amylose - hexanol complex, crystalline structure, preparation
  • 相关文献

参考文献10

  • 1Putseys J A,Lamberts L,Delcour J A.Amylose-inclusioncomplexes:Formation,identity and physico-chemical proper-ties[J].Journal of Cereal Science,2010,51:238-247. 被引量:1
  • 2Fanta G F,Shogren R L,Salch J H.Steam jet cooking ofhigh-amylose starch-fatty acid mixtures:An investigationof complex formation[J].Carbohydrate Polymers,1999,38:1-6. 被引量:1
  • 3Bhatnagar S,Hanna M A.Extrusion processing conditions foramylose-lipid complexing[J].Cereal Chem,1994,71(6):587-593. 被引量:1
  • 4Bienkiewicz G,Kolakowska A.Effects of thermal treatment onfish lipids-amylose interaction[J].Eur J Lipid Sci Technol,2004,106:376-381. 被引量:1
  • 5Yamada T,Kato T,Tamaki S,et al.Introduction of fatty acidsto starch granules by ultra-high-pressure treatment[J].Starch/Starke,1998,50(11/12):484-486. 被引量:1
  • 6Greta G Gelders,Jeroen P Duyck,Hans Goesaert,et al.En-zyme and acid resistance of amylose-lipid complexes diffe-ring in amylose chain length,lipid and complexation tempera-ture[J].Carbohydrate Polymers,2005,60:379-389. 被引量:1
  • 7Gelders G G,Goesaert H,Delcour J A.Potato phosphorylasecatalyzed synthesis of amylose-lipid complexes[J].Biomac-romolecules,2005,6(5):2622-2629. 被引量:1
  • 8Navarro A S,Martino M N,Zaritzky N E.Viscoelastic proper-ties of frozen systems starch-triglycerides[J].Journal ofFood Engineering,1997,34:411-427. 被引量:1
  • 9刘延奇,于九皋,孙秀萍.B型淀粉球晶的制备及表征[J].精细化工,2004,21(2):137-140. 被引量:38
  • 10Bail P Le,Bizot H,Pontoire B,et al.Polymorphic Transitionsof Amylose-Ethanol Crystalline Complexe Induced by Mois-ture Exchanges[J].Starch/Starke,1995,47:229-232. 被引量:1

二级参考文献11

  • 1[1]Leloup V M,Colonna P,Ring S G.α-Amylase adsorption on starch crystallites[J].Biotechnology and Bioengineering,1991, 38: 127-134. 被引量:1
  • 2[2]Jacobs H,Mischenko N,Koch M H J,et al.Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches:A differential scanning calorimetry and small angle X-ray scattering study[J].Carbohydrate Research,1998,306:1-10. 被引量:1
  • 3[3]Paris M,Bizot H,Emery J,et al.Crystallinity and structuring role of water in native and recrystallized starches by 13C CP-MAS NMR spectroscopy:1:Spectral decomposition[J].Carbohydrate Polymers,1999,39:327-339. 被引量:1
  • 4[4]Waigh T A,Donald A M,Florian Heidelbach,et al.Analysis of the native structure of starch granules with small angle X-ray microfocus scattering[J].Biopolymers,1999,49:91-105. 被引量:1
  • 5[5]Robin J P,Mercier C,Charbonniere R,et al.Lintnerized starches gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch[J].Cereal Chem,1974,51:389-406. 被引量:1
  • 6[6]Ring S G,Miles M J,Morris V J,et al.Spherulitic crystallization of short chain amylose[J].Int J Biol Macromol,1987,9:158-160. 被引量:1
  • 7[7]Planchot V,Colonna P,Buleon A.Enzymatic hydrolysis of α-glucan crystallites[J].Carbohydr Res,1997,298(4):319-326. 被引量:1
  • 8[8]Helbert W,Chanzy H,Planchot V,et al.Morphological and structural features of amylose spherocrystals of A-type[J].Int J Biol Macromol,1993,15:183-187. 被引量:1
  • 9[9]Nara S,Komiya T.Studies on the relationship between water saturated state and crystallinity by the diffraction method for moistened potato starch[J].Starch/Storke,1983,35:407-410. 被引量:1
  • 10[10]Wang L F,Wang Y-J.Structure and physicochemical properties of acid-thinned corn,potato and rice starches[J].Starch/Storke,2001,53(11):570-576. 被引量:1

共引文献37

同被引文献52

引证文献6

二级引证文献27

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部