MELTING BEHAVIOR OF A-TYPE AND B-TYPE CRYSTALLINE STARCH

被引：109

作者：

WHITTAM, MA

NOEL, TR

RING, SG

机构：

[1] AFRC Institute of Food Research, Norwich, NR4 7UA, Colney Lane

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1990年 / 12卷 / 06期

关键词：

Amylose; crystal melting; spherulites; starch polymorph;

D O I：

10.1016/0141-8130(90)90043-A

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 melting behaviour of highly crystalline spherulites, of a short chain amylose DP-15 corresponding to both the A and B polymorphs of starch has been studied as a function of water content. At water contents >40% w/w A-type spherulites melt at temperatures approximately 20°C higher than B spherulites, whilst both crystal forms melt at lower temperatures in the presence of increasing amounts of water. Using the Flory Huggins relationship for polymer crystal melting in the presence of a diluent, it is possible to predict a value for the ideal melting temperature of the dry crystals of 530 K. © 1990.

引用

页码：359 / 362

页数：4

共 20 条

[1] PISUM-SATIVUM AND VICIA-FABA CARBOHYDRATES - STRUCTURAL STUDIES OF STARCHES [J].