| The Preparation of B-type Starch Spherocrystals by Freezing Crystallization |
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| 引用本文： | YanQiLIU JiuGaoYU XiuPingSUN. The Preparation of B-type Starch Spherocrystals by Freezing Crystallization[J]. 中国化学快报, 2004, 15(7): 853-855 |
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| 作者姓名： | YanQiLIU JiuGaoYU XiuPingSUN |
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| 作者单位： | CollegeofScience,TianjinUniversity,Tianjin300072 |
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| 摘 要： | The B-typed starch spherocrystals were prepared by the dissolution and freezing crystallization of acid-hydrolyzed starch obtained by the mild hydrolysis of maize starch. The spherocrystals were characterized with scanning electron microscope (SEM), X-ray diffraction, thermogravimetry (TG) and gel pervasion chromatogram (GPC). The results show that the preparation was a B-type spherocrystal with the average degree of polymerization of 14 glucose units, and the average diameter of crystal particles was about 7μm.
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| 关 键 词： | 淀粉球晶 晶化反应 制备 酸水解玉米淀粉 X射线衍射 结晶度 |
The Preparation of B-type Starch Spherocrystals by Freezing Crystallization |
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| Yan Qi LIU,Jiu Gao YU,Xiu Ping SUN College of Science,Tianjin University,Tianjin. The Preparation of B-type Starch Spherocrystals by Freezing Crystallization[J]. Chinese Chemical Letters, 2004, 15(7): 853-855 |
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| Authors: | Yan Qi LIU Jiu Gao YU Xiu Ping SUN College of Science Tianjin University Tianjin |
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| Affiliation: | Yan Qi LIU,Jiu Gao YU,Xiu Ping SUN College of Science,Tianjin University,Tianjin 300072 |
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| Abstract: | |
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| Keywords: | Starch spherocrystal freezing crystallization crystallinity acid-hydrolyzed maize starch X-ray diffraction. |
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