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
收藏
页码：359 / 362
页数：4
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