CHARACTERIZATION AND CHEMICAL MODIFICATION OF AMYLOSE COMPLEXES

被引：26

作者：

KUBIK, S

WULFF, G

机构：

[1] Heinrich Heine Universität Düsseldorf, Institut für Organische Chemie und Makromolekulare Chemie, Düsseldorf, D‐W‐4000

来源：

STARCH-STARKE | 1993年 / 45卷 / 06期

关键词：

D O I：

10.1002/star.19930450607

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Complexes of amylose with various organic guest molecules have been studied by means of c.d. spectroscopy and microcalorimetry in aqueous solution. From the results the structure of the complexes and the mechanism of their formation are deduced. It is concluded that amylose can adjust its helix conformation to the shape and structure of the guest molecule included. Investigations about intramolecular and intermolecular crosslinking of amylose indicate that the complexing behaviour of amylose can be manipulated specifically.

引用

页码：220 / 225

页数：6

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