Observations on the crystallization and melting of maltopentaose hydrate

被引：6

作者：

Moates, GK ^{[1
]}

Noel, TR ^{[1
]}

Parker, R ^{[1
]}

Ring, SG ^{[1
]}

Cairns, P ^{[1
]}

Morris, VJ ^{[1
]}

机构：

[1] INST FOOD RES, DEPT BIOCHEM & FOOD BIOPHYS, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

CARBOHYDRATE RESEARCH | 1997年 / 299卷 / 1-2期

关键词：

maltopentaose; crystallization; melting;

D O I：

10.1016/S0008-6215(96)00334-5

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The crystallization of maltopentaose from concentrated aqueous mixtures was studied by differential scanning calorimetry, X-ray diffraction and polarised light microscopy. Under the conditions of study it was observed that maltopentaose crystallized as a hydrate, with single crystals assembling into spherulitic structures. The crystalline hydrate melted at 78 degrees C with an enthalpy of fusion of 53 J g(-1). (C) 1997 Elsevier Science Ltd.

引用

页码：91 / 94

页数：4

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